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4 



Woman's World 

Cook Book 



Containing 

Hundreds of Invaluable 
Recipes 



By MARION R. HOWLAND 

Illustrations by 
Mary Woloben Sackett 



Currier Publishing 
CHICAGO 
1909 



Co. 



-v 



Copyright, 1909 
CURRIER PUBLISHING CO 
Chicago 



©SEP / '•• 

Ci. A "47 424 
SEP § 1$j9 



Announcement 



IN presenting the Woman's World Cook Book 
to its readers no effort has been spared to make 
this book the most helpful, practical and eco- 
nomical book of its kind ever published. 

Recipes which many housekeepers have sought 
for in vain in other cook books will be found 
between its covers. Every recipe given has been 
thoroughly tested and prepared with an idea of 
both being attractive looking when served and 
economical to make. 

Many recipes are given, too, for things which, 
being in daily use, the mode of preparing them 
may be supposed to be too well known. But, in 
my capacity as editor of a number of prominent 
woman publications in this country I know home 
makers are interested and want such recipes in 
their cook books. In this book will be noticed 
attractive dishes for the sick room, favorite fruit 
dishes, chafing dish recipes and many other new 
departments. These cannot fail but to appeal to 
practical housekeepers everywhere. If there is any 
particular recipe that you wish to understand about 
write me freely. Address Marion Howland, House- 
hold Dept. of Woman's World, Chicago, 111. If you 
wish a personal answer, enclose a self addressed 
stamped envelope. Letters which do not comply 
with this requirement cannot be answered. Notice 
also that the Woman's World is offering in its house- 
hold department a prize of $1 each for the best help- 
ful hints published and contributed by its readers. 

MARION HOWLAND 



TABLE OF CONTENTS 



PAGE. 

Some Things All Housekeepers Should Know 5-6 

Breads 7-11 

Breakfast Breads 11 

Soups 12-14 

Meats 15-27 

Fish . . . .' 28-32 

Oysters 34-36 

Sauces for Meats '. 37-39 

Game Dishes 40-45 

Chafing Dishes 46-52 

Salads ' 53-56 

Cheese Recipes 58-59 

Egg Dishes 59-60 

Desserts 61-64 

Relishes 64-70 

Cakes 70-72 

Small Cakes 72-76 

Icings 76-77 

Pies 77-78 

Pudding Sauces 79-80 

Fruit Desserts 82-83 

Sandwiches ...... 84 

Various Recipes 85 

Cooking Vegetables 86-94 

Canning and Preserving 95-99 

Home-Made Candy . 100-102 

Economical Dishes 103-107 

Delicious Drinks 108-111 

For the Sick Room... 112-118 

Favorite Holiday Recipes 119-125 

Favorite Foreign Recipes 126-128 

INDEX TO ILLUSTRATION S- 

Snowballs 

Hot Water Spice Cake 

Cinnamon Rolls 

Batter Nuts 

Fried Rice Mush 

Potato Chicken Potpie with Rice 

Veal Loaf 

Eggplant au Gratin 

Cheese Omelet 

Peanut Candy 

To Pickle Cucumbers in Slices.. 

Peach Sponge 

Nut Loaf 

Flower Salad 

Stuffed Green Peppers 

Cantaloupe Charlotte Russe .... 



cr. 



9 
17 
25 
33 
41 
49 
57 
65 
73 
81 
89 
97 
105 
113 
121 
127 



Some Things All Housekeepers 
Should Know 



HOW TO MAKE AND BAKE A MERINGUE. 

Almost everyone makes use of meringues constantly on puddings, 
pies, and various forms of desserts, yet there are very few women 
who know how to make and bake them with any surety of success. 

The whites of the eggs must be beaten to a stiff, dry froth. Measure 
one tablespoonful of powdered sugar for each white of an egg. Re- 
move the egg beater, sprinkle a little of the sugar on the egg and 
beat it in with a silver spoon, with long upward strokes. Sprinkle 
on more sugar, and beat it in the same way, and continue until 
all the sugar is used. Now add the desired flavoring and beat it in 
the same fashion. 

The meringue may now be put on the pie and pudding and it is 
ready for baking. See that the oven is cool. Let the meringue bake 
slowly for as much as twenty minutes, leaving the oven door open 
all the while. At the end of this time, if the meringue is not brown 
enough, close the oven door for a few minutes, but watch very closely. 
Should you desire a sugary crust, sift powdered sugar over the mer- 
ingue just before it is put into the oven. When the meringue is done 
and properly brown, let it cool slowly, and it will be firm and fine 
grained. 

TO REMOVE SEEDS FROM SMALL FRUITS WHEN MAKING 
MARMALADE. 

The seeds in small fruits are often a great nuisance when making 
marmalade, and the quickest and easiest way to remove them is to 
put the partially cooked marmalade through a flour sieve with rather 
coarse mesh, but not so coarse that the seeds can get through. Rasp- 
berries, currants, blackberries, grapes and so on may be separated 
from their seeds with the greatest ease. 

THE WAY TO MAKE A SMOOTH CREAM SAUCE. 

For one cup of sauce take two tablespoonf uls of butter, two table- 
spoonfuls of flour, one-fourth teaspoonful of salt, one-fourth tea- 
spoonful of pepper, and one cup of milk or stock. 

Melt the butter in a little saucepan — not a double boiler — add the 
flour, salt and pepper, and stir until frothy, then add the milk or 
stock, which is cold, and stir constantly and well with an egg whip 
or a fork until the mixture is smooth, thick and boiling. 

The points in making this sauce, as you see, are that one uses the 
same amount of butter as flour, and cooks them together before adding 
the liquid. 

Should one desire to add egg yolks to this sauce to make it richer, 
the yolks must be well beaten, then when the sauce is finished stand 
it in very hot water, but so that it will not boil, put a few spoonfuls 
of it into the egg, mix thoroughly, then stir into the rest of the 
sauce. Continue to stir until the sauce thickens, which will show that 
the egg is cooked. Serve at once. 

If the egg is stirred into the sauce while it is boiling it will curdle. 

5 



6 



WOMAN'S WORLD COOK BOOK 



HOW TO MAKE PASTRY FOR JUST ONE PIE. 
Sift together one and one-fourth cups of pastry flour, one-fourth 
of a teaspoonful of salt and one-fourth teaspoonful of baking powder. 
Work into this with the fingers one-third of a cupful of lard, then 
add cold water, a few drops at a time, and stir the mixture with a 
knife until it is a stiff paste. Remove to a floured pastry board and 
roll out. 

HOW TO TEST THE HEAT OF FAT FOR FRYING. 
When frying in deep fat, prepare beforehand some inch cubes 
of stale bread. When the fat seems to be getting hot, drop in a 
cube of bread. If it takes sixty seconds — keep a watch in your hand — 
to brown the bread a golden brown, the fat is ready for frying 
doughnuts, fritters, and other mixtures of raw ingredients. If the 
bread browns in forty seconds, the fat is ready to fry croquettes, 
fishballs, small fish and oysters. 

WHEN COOKING VEGETABLES. 

All water for cooking vegetables should be salted before the vege- 
tables are put in and should also be boiling. 

Potatoes should be cooked in rapidly — but not furiously — boiling 
water. If cooked in simmering water they will be soggy. 

Rice and macaroni should be cooked in very rapidly boiling water, 
in order that the grain or pieces are kept moving and do not get a 
chance to stick together in a mass. 

Onions, cabbage, cauliflower, brussels sprouts and turnips will all 
be more delicate in flavor if cooked in a large quantity of water. 

Green corn should be cooked in rapidly boiling water. If it is sus- 
pected of being deficient in sweetness, add a little sugar to the water, 
as well as salt. 

Asparagus and green peas should be cooked in gently simmering 
water and as little water used as possible. The water that clings 
to the leaves of spinach is sufficient for its cooking. 

Parsnips, carrots and turnips should have a prolonged cooking in 
water just at the boiling point. 

TO PREPARE CRUMBS QUICKLY FOR FRYING. 
Let all the pieces of stale bread lie in a cool oven until perfectly 
dried out, crumbling under the fingers. Put into a stout bag and 
pound with a hammer or place on a bread board and roll with a rolling 
pin until fine. Run through a bread sieve, and they are ready for 
use. 

HOW TO TELL A FRESH EGG. 
To test eggs, have ready a bowl of water. A perfectly fresh egg 
will remain resting at the bottom of the bowl. If not quite fresh, 
the big end of the egg will be raised, and the higher the big end 
of the egg is raised the older is the egg. An egg that floats is bad — 
at least, the farmers' wives say so. 



Breads 



BREAD SPONGE. 

To make bread sponge, sift the flour, and in the middle of it pour 
the yeast, mix thoroughly, adding lukewarm water from time to time, 
as needed, so the whole will be like thick batter. Pour this slowly on 
flour. If made at night, work the first thing in the morning, using 
flour enough to make the dough of the proper consistency. Some per- 
sons mould once and bake, and others work the dough the second time. 
When risen, put in the oven at once and bake an hour for ordinary 
loaves. 

POTATO BREAD. 

Take six good-sized potatoes, boil and mash very fine. Add three 
pints of boiling water. Stir flour in till it makes a stiff batter. When 
lukewarm, add yeast ; set it in a moderately warm place. In the morn- 
ing add the salt and knead in flour as stiff as you can. Set in a warm 
place to rise ; knead again, adding as little flour as possible. Let it 
rise again, and then put it into your pans, making them half full. 
When the loaves have risen to the top of the pans, bake them to a 
nice brown. 

BROWN BREAD. 

Two cupfuls of graham flour, one cupful of white flour, one-half 
cupful of the best New Orleans molasses, two cupfuls sour milk, pinch 
of salt, one teaspoonful of soda dissolved in the milk. Bake one hour 
in a moderately hot oven. 

STEAMED BROWN BREAD. 

Two cupfuls sour milk, one egg, one-half cupful molasses, one table- 
spoonful of soda, one teaspoonful of salt, one-half cupful of white 
flour, one-half cupful of cornmeal, three cupfuls of graham flour. 

A few raisins may be added. 

Steam one and one-half hours or bake three-quarters of an hour. 
NUT LOAF. 

Four cupfuls of flour, four teaspoonfuls of baking powder, one cup- 
ful of English walnuts, one-fourth cupful of sugar, two eggs, two 
cupfuls of sweet milk, pinch of salt. 

Beat the eggs, then add milk ; mix all the other ingredients together 
dry. Pour into them the milk and eggs. Pour into a greased pan 
ancT let raise twenty minutes, then bake fifteen minutes in a moderate 
oven. 

When cold, slice thin, butter lightly, and spread with jelly. 

ENGLISH WALNUT BREAD. 

Make dough same as for white bread, then add one cupful of Eng- 
lish walnuts, breaking each nut in five or six pieces ; one tablespoonf ul 
white sugar, one tablespoonful of caraway seeds for each loaf re- 
quired. Knead well, let rise in warm place, place in bread pans and 
let rise again ; put in oven ; bake forty-five minutes. 

WHOLE WHEAT BREAD. 

Four cupfuls of whole wheat flour, two cupfuls white wheat flour, 
one-half cupful sugar, one teaspoonful salt, one yeast cake dissolved 
in warm water, to make a stiff batter. 

Let rise until light, mold into two loaves, let rise again, and bake in 
a moderate oven. One tablespoonful of shortening adds to the rich- 
ness. 

7 



8 



WOMAN'S WORLD COOK BOOK 



RYE BREAD. 

One cake of compressed yeast, two pints of milk or milk and water, 
two teaspoonfuls of salt, one teaspoonful of soda, dissolved in hot 
water. 

Make a sponge with white flour and let rise. When light stir in rye 
flour with a spoon until stiff. Let rise. Put in pans with a spoon. 
Let rise and when light bake from three-quarters to one hour. 

GRAHAM BREAD. 
Soften one-third cake of compressed yeast in one-half cupful of 
water. Add a second half cupful of water, a cupful of scalded and 
cooled milk, with two tablespoonfuls of butter, a teaspoonful of salt, 
and three tablespoonfuls of molasses. Stir in two cupfuls of one-half 
of graham flour and one cup and a half of white flour. Mix thor- 
oughly, but do not mold. Let stand over night. In the morning cut 
down with a knife, and turn into bread pans. Shape with the knife 
and when again light bake one hour. 

DATE BREAD. 

One quart of sour milk, four cups graham flour, two cups wheat 
flour, one cup molasses, two teaspoonfuls soda, two teaspoonfuls salt, 
one and one-half pounds dates. Steam two hours in little tins. 

DELICIOUS BROWN BREAD. 
One-third cup of molasses, one-third cup of sugar, one and one-third 
cups of buttermilk, one level teaspoon of salt, three-fourths cup of 
white flour, one and one-half cups of graham flour, one heaping tea- 
spoon soda dissolved in a little water. Stir well together and add one- 
half cup of raisins and a few English walnuts. Turn quickly into 
bake-tin and let stand one-half hour before baking. Bake in moderate 
oven thirty-five minutes. 

SCOTCH SHORTBREAD. 
To make two good sized cakes : One pound butter, one-half pound 
powdered sugar, one and one-half pounds flour. Knead sugar and 
butter together, then knead in the flour gradually. The longer 
kneaded the better. Shape in round or square cakes, nick around the 
edges with the forefinger and thumb, and jab over the top with a 
fork. Put it on buttered paper, then on tin, and bake in moderate 
oven twenty minutes. 

TIP TOP GINGERBREAD. 
Half cupful of butter half cupful of sugar, half cupful molasses, 
half cupful of sour milk, two cupfuls flour, two eggs (not beaten), 
two teaspoonfuls of ginger, one of cinnamon, one teaspoonful of soda. 
Put soda in molasses and beat thoroughly. This makes it light and 
tender. 

JOHNNIE CAKE. 
One-half cupful sugar, two tablespoonfuls of cream, or three table- 
spoonfuls of butter, pinch of salt, one egg, one small cupful of corn- 
meal, one large cupful of flour, one-fourth teaspoonful of ginger, one- 
half teaspoonful of soda, one-fourth spoonful of cream tartar, enough 
buttermilk or sour milk to make a batter like for cake. 

CORN BREAD. 

Beat one egg until light. Dissolve one teaspoonful of soda in one 
cupful of sour milk. Sift one cupful of corn meal and three dessert 
spoonfuls of flour into milk and egg. Add three dessert spoonfuls of 
sugar, and lastly, one tablespoonful of melted butter ; stir evenly. 
Pour into a greased baking pan. Have the oven hot at first and bake 
twenty minutes, or until nicely browned. 

COFFEE CAKE. 

Soak one cake compressed Fleischmann's yeast in one cupful luke- 
warm milk. When dissolved put in a bowl, and stir in one teaspoon 




1) 



10 



WOMAN'S WORLD COOK BOOK 



sugar and one-fourth teaspoon salt. Then beat in a heaping cupful of 
sifted flour. Mix thoroughly and put in a warm place, covered, to rise 
for two or three hours. When well risen : In a large bowl, cream 
well one large cup of sugar and three-fourths cup of butter, add the 
grated rind of an orange or lemon. Then add three eggs and beat 
until light, then add a large cup of milk, one teaspoonful salt, and 
next beat in five or six cupfuls of flour. When this batter is smooth 
and light, stir in the risen yeast dough, and with a strong handled 
spoon work well for ten minutes. Then set aside well covered to rise 
for five or six hours, or all night. The dough should not be stiff. 
Though it should not be sticky, either. When* well risen, roll small 
portions on baking board of desired size, and put in buttered pans. 
When light spread melted butter evenly on top. sprinkle with sugar and 
cinnamon and finely chopped English walnuts or almonds, and bake 
until a light brown. 

This amount of dough makes five coffee cakes and two pies, that 
can be filled with fruit or cheese, if desired. ' 

GERMAN APPLE CAKE. 

Into one quart of flour put two teaspoonfuls of baking powder, one 
tablespoonful of sugar, a little salt and sift. Add one tablespoonful of 
lard or butter and enough milk or cold water to make a dough that 
can be handled without sticking. 

Roll out one-half inch thick. Peel, core and cut apples in eighths 
and stick in the dough closely together. Sprinkle with cinnamon and 
sugar, and bake until apples are soft. 

If preferred, a custard made with one egg and tablespoonful of 
sugar and one cup of milk may be poured over it just before putting 
in the oven. 

SALT-RISING BREAD. 
This receipt is unfailing : 

Slice two medium potatoes thin, add to them two tablespoonfuls of 
corn meal, one teaspoonful of sugar, one-half teaspoonful of salt ; pour 
over this two teacupfuls of boiling water and place in warm place 
over night. 

In the morning stir and strain out potatoes, and to one pint of the 
liquid add one teaspoonful of salt. Thicken with flour and place in 
warm water to raise, then proceed as in any salt rising bread and the 
result will be most gratifying. 

CINNAMON ROLLS. 
Make ordinary biscuit dough, roll out about half an inch thick, 
moisten all over with milk, sprinkle with sugar and cinnamon, roll 
tightly like a jelly roll, then cut. in one-inch cakes ; place closely to- 
gether in a well-larded pan. Bake in a moderate oven about twenty 
minutes. They are most delicious, and cannot be told from yeast rolls. 

TEA BISCUITS. 

One quart of flour, one teaspoonful of salt, one teaspoonful sugar, 
three teaspoonfuls baking powder, one tablespoonful of lard, one pint 
of sweet milk or water. Water makes more tender than milk. Sift 
together flour, salt, sugar and baking .powder. Rub in the lard cold, 
add milk or water to form into a soft dough as can be handled. Flour 
the board and roll out, cut with a small tin cutter, and bake in a 
good hot oven about twenty minutes. 

BAKER'S BUNS. 

One pint light bread sponge, one-half pint warm water, one-half pint 
butter, one-half teacupful of sugar, one-half teaspoonful of salt, one 
egg. Add water to light bread sponge. Beat egg light and stir rap- 
idly. Add butter, sugar and salt. Add enough flour to make a soft 
dough. Knead well and let rise, then knead light again. Cut off pieces 
the size of a small egg, make round and place in pans two inches 



CURRIER PUBLISHING CO., CHICAGO 11 



apart. Let rise then mash down lightly with the fingers, let rise 
again, and then bake in a moderate oven. 

This will make thirty buns. 

QUICK WAFFLES. 

Two pints sweet milk, one cupful of melted butter, sifted flour to 
make a soft batter. Add the well beaten yolks of six eggs, then the 
beaten whites, and lastly just before baking, four teaspoonfuls of 
baking powder. Beating hard and fast for a few minutes. These are 
good with four or five eggs, but much better with more. 

PULLED BREAD. 

As soon as the loaf is baked and can be handled, remove the crust 
on all sides. Cut through the firm exterior at the ends and with the 
tips of the fingers pull or tear the loaf into halves. In the same 
way cut through the firm exterior and pull the halves into quarters, 
pull the quarters into smaller pieces and these pieces into others, 
until the whole loaf is in pieces less than an inch thick and of a 
convenient length to store. Place on a rack in a pan and dry out 
the moisture in a slow oven, then increase the heat and let the 
bread assume an amber color. Eat at once or reheat before serving. 



Breakfast Breads 



PANCAKES. 

Two cups of prepared flour; six eggs; one saltspoonful of salt; 
milk to make a thin batter. Beat the eggs light ; add salt, two cup- 
fuls of milk, then the whites and flour alternately with milk, until 
the batter is of the right consistency. Run a teaspoonful of lard 
over the bottom of a hot frying pan, pour in a large ladleful of bat- 
ter and fry quickly. Roll the pancake up like a sheet of paper ; lay 
upon a hot dish ; put in more lard, and fry another pancake. Keep 
hot over boiling water, sending half a dozen to the table at a time. 
BREAD FRITTERS. 

One quart milk, boiling hot ; two cupf uls of fine bread crumbs ; three 
eggs ; one teaspoonful nutmeg ; one tablespoonf ul butter, melted ; one 
saltspoonful of salt, and the same of soda, dissolved in hot water. Soak 
the bread in the boiling milk ten minutes, in a covered bowl. Beat 
to a smooth paste ; add the whipped yolks, the butter, salt, soda, 
and finally the whites, whipped stiff. 

QUICK SALLY LUNN. 

One cupful of sugar, half cupful of butter; stir well together, and 
then add one or two eggs ; put in one good pint of sweet milk, and 
with sufficient flour to make a batter about as stiff as cake ; put in 
three teaspoonfuls of baking powder ; bake and eat hot with butter 
for tea or breakfast. 

BREAKFAST CAKE. 
One pint of flour, three tablespoonfuls of butter, three tablespoon- 
fuls of sugar, one egg, one cup sweet milk, one teaspoonful cream 
tartar, half teaspoonful soda, to be eaten with butter. 

QUICK WAFFLES. 
Two pints sweet milk, one cup butter (melted), sifted flour to make 
a soft batter ; add the well-beaten yolks of six eggs, then the beaten 
whites, and lastly (just before baking) four teaspoonfuls baking 
powder, beating very hard and fast for a few minutes. These are 
very good with four or five eggs, but much better with more. 
JOHNNY CAKE. 

Two-thirds teaspoonful soda, three tablespoonfuls sugar, one tea- 
spoonful cream tartar, one egg, one cup sweet milk, six tablespoonfuls 
Indian meal, three tablespoonfuls flour, and a little salt. This makes 
a thin batter. 



12 



WOMAN'S WORLD COOK BOOK 



Soups 



The best foundation for soup is lean uncooked meat. A quart 
of water to a pound of meat is the usual quantity. When soup 
is made from fresh meat, it should always be put to cook in cold 
water. Beef is more generally used as soup meat ; to this may be 
added mutton and veal pones broken up ; also bits of chicken, 
turkey and ham make a well flavored soup, much better than any 
one meat. 

Grease should always be skimmed from all soups, and slow boil- 
ing is very important, in order to extract the strength from the 
meat. When meat is boiled very fast over a hot fire it retains 
its juice and becomes tough and hard. A soup pot should always 
be kept on hand for soups, into which bits of meat, bones from 
a rib roast, gravies left from roast meats, and all fragments, may 
be thrown. Put on the fire and cook until done, strain, and put 
in an earthen vessel for use. If kept in cold place, it will be 
good for several days ; remove all fat that may rise. Vegetables 
should not be cooked in stock, as they will cause it to sour. 

POTATO SOUP. 

Boil a quart of potatoes and mash fine in the water in which 
they were boiled. Take a generous tablespoonful of butter, not 
melted, and mix with a teaspoonful of flour ; mix with the potatoes, 
season with salt and very little pepper, add one cupful of milk 
and a little hot water, if too thick. 

CREAM OF ASPARAGUS. 
Take one pint of the hard rejected portions of asparagus ; cover 
them with a pint of water or stock. Cook slowly one-half hour, 
press through a colander, add pint of milk and pint of cream 
mixed. Thicken with tablespoonful flour, season with salt and pep- 
per. Stir well until mixture reaches the boiling point, then add 
large tablespoonful butter and strain through a sieve; add parsley 
before serving. 

CHICKEN SOUP. 
Put on two gallons of water and a slice or two of bacon, with 
a fat hen. Let it boil until very tender. Remove the fowl, minc- 
ing all the white meat and a small portion of the dark. Yolks 
of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and 
celery seed to taste. Mix these ingredients into the meat and re- 
turn to the liquor at which time it should have boiled down to 
about two quarts. Stir all together and as soon as it comes to 
a boil add one pint of milk and a teaspoonful of flour made into 
a batter. When it comes to a boil remove from the fire, as the 
milk is apt to curdle if allowed to boil too long. 

ECONOMICAL SOUP. 

Take bits of beef or mutton left over, also bones of same, broken. 
Put in a kettle with a few nice Irish potatoes ; to this add four 
pints of cold water, two small onions cut up fine, one dessertspoon- 
ful of rice. Boil the ingredients one and a half hours ; strain and 
add one and a half pints of milk when boiling, into which a lump 
of butter, size of an egg, and a tablespoonful of flour has been 
stirred. Season with salt, pepper and bits of celery finely chopped ; 
also small squares of bread or cracker fried brown in butter. 

FRENCH GUMBO. 
Fry one nice chicken. While this is frying, slice three quarts 
of okra with a little green pepper (or red, if no greeen is to be 
had). Salt and flour as you would the chicken. When chicken 
is brown, take out and throw okra into the same lard ; fry until 



CURRIER PUBLISHING CO., CHICAGO 



13 



brown. Have ready one gallon of boiling water ; pour over okra. 
Let it boil one-half hour, then put in chicken, and set back to 
simmer until it is cooked down enough for use. 

PIMENTO BISQUE. 
Cook one-half cup rice in three pints chicken stock (in double 
boiler) until tender. Rub through a sieve and add the pulp of 
six canned red peppers rubbed through a sieve. Add two tea- 
spoonful salt and one-half teaspoonful tobasco sauce. Bring to the 
boiling point and add one-half cup cream or rich milk. 

CROUTONS. 

Cut stale bread into one-fourth inch slices and remove crusts. 
Spread sparingly with melted butter, using a butter brush, and cut 
in cubes. Put in a pan and bake until delicately browned. 

GREEN PEA SOUP. 

Wash a small quarter of lamb in cold water, and put it into a 
soup-pot with six quarts of cold water, add to it two tablespoonfuls 
of salt, and set it over a moderate fire ; let it boil gently for two 
hours, then skim it clear, add a quart of shelled peas, and a tea- 
spoonful of pepper, cover it and let it boil for half an hour, then 
having scraped the skin from a quart of small young potatoes, 
add them to the soup, cover the pot and let it boil for half an hour 
longer ; work quarter of a pound of butter and a dessertspoonful 
of .flour together, and add them to the soup ten or twelve minutes 
before taking it off the fire. 

Serve the meat on a dish with parsley sauce over it, and the 
soup in a tureen. 

POTATO SOUP. 

Potato soup is suitable for a cold day. Make it in the following 
manner : Get as many beef or ham bones as you can, and smash 
them into fragments. Add a little bit of lean ham to give flavor. 
Boil the bone and ham for two hours and a half at least. The 
bone of a roast beef is excellent. Strain off the liquor carefully, 
empty out the bones and debris of the ham, restore the liquor to 
the pot and place again on the fire. Having selected, washed and 
pared some nice potatoes, cut them into small pieces and boil them 
in the stock till they melt away. An onion or two may also be 
boiled among the bones to help the flavor. I do not like the thick 
potato soup, and I usually strain it through a hair sieve, after doing 
so placing it again on the fire, seasoning it with pepper and salt 
to taste. A stick of celery boiled with the bones is an improve- 
ment. Make only the quantity required for the day, as potato 
soup is best when it is newly made. 

GLAZE. 

Is simply clear stock boiled to one-fourth of its original amount. 
Put two quarts of rich, strong stock into a saucepan and boil it 
uncovered until reduced to one pint. It should have a gluey con- 
sistency, and will keep a month if put in a closely covered jar in 
a cool place. It is useful in browning meats which have not been 
colored by cooking, but which we wish to have the appearance of 
having been roasted or browned. 

CHICKEN CREAM SOUP. 

Boil an old fowl, with an onion, in four quarts of cold water, 
until there remain but two quarts. Take it out and let it get 
cold. Cut off the whole of the breast and chop very fine. Mix with 
the pounded yolks of two hard-boiled eggs, and rub through a col 
ander. Cool, skim and strain the soup into a soup-pot. Season, 
add to the chicken-and-egg mixture, simmer ten minutes, and pour 
into the tureen. Then add a small cupful of boiling milk. 



14 



WOMAN'S WORLD COOK BOOK 



• EGG BALLS FOR SOUP. 

Boil four eggs, put into cold water, mash yolks with yolk of one 
raw egg. and one teaspoonful of flour, pepper, salt and parsley ; 
make into balls and boil two minutes. 

VERMICELLI SOUP. 

Swell quarter of a pound of vermicelli in a quart of warm 
water, then add it to a good beef. veal, lamb or chicken soup or 
broth with quarter of a pound of sweet butter ; let the soup boil 
for fifteen minutes after it is added. 

CONSOMME. 

Two pounds beef, the remainder of a roast chicken, three quarts 
of cold water, one tablespoonful of salt, one carrot, two onions, 
two stalks celery, two bay-leaves, two sprigs thyme, white of two 
eggs. 

NOODLES FOR SOUP. 

Rub into two eggs as much sifted flour as they will absorb, then 
roll out until thin as a wafer : dust over a little flour and then 
roll over and over into a roll, cut off thin slices from the edge of 
the roll and shake out into long strips ; put then into the soup 
lightly and boil for ten minutes ; salt should be added while mixing 
with the flour — about a saltspoonful. 

VEAL SOUP. 

To about three pounds of a joint of veal, which must be well broken 
up. put four quarts of water and set it over to boil. Prepare one 
fourth pound of macaroni by boiling it by itself, with sufhcient water 
to cover it ; add a little butter to the macaroni when it is tender, 
strain the soup and season to taste with salt and pepper, then add 
the macaroni in the water in which it is boiled. The addition of a 
pint of rich milk or cream and celery flavor is relished by many. 

CREAM OF CAULIFLOWER SOUP. 

Heat one pint of chicken or veal stock, one pint of milk, and half 
a cup of sweet cream. When boiling thicken with one tablespoonful 
of fine whole wheat flour, add salt and white pepper to taste. Cook 
half a cauliflower in boiling salted water about twenty minutes. Cut 
off the little flowerlets, using none of the stalk, put in enough to 
thicken the broth. 



CURRIER PUBLISHING CO., CHICAGO 



15 



Meats 



Pork should have a thin rind ; and when it is fresh, the meat 
is smooth and cool ; but, when it looks flabby, and is clammy to 
the touch, it is not good ; and pork, above all meat, is disagreeable 
when it is stale. If you perceive many enlarged glands, or, as they 
are usually termed, kernels, in the fat of the pork, you may con- 
clude that the pork cannot be wholesome. 

Veal is generally preferred of a delicate whiteness, but it is more 
juicy and well-flavored when of a deeper color. Butchers bleed 
calves profusely in order to produce this white meat ; but this 
practice must certainly deprive the meat of some of its nourishment 
and flavor. When you choose veal, endeavor to look at the loin, which 
affords the best means of judging of the veal generally, for if 
the kidney, which may be found on the under side of one end of the 
loin, be, deeply enveloped in white and firm-looking fat, the meat 
will certainly be good ; and the same appearance will enable you 
to judge if it has been recently killed. The kidney is the part 
which changes the first, and then the suet around it becomes soft, 
and the meat flabby and spotted. 

Bacon, like pork, should have a thin rind ; the fat should be firm, 
and inclined to a reddish color; and the lean should firmly adhere 
to the bone, and have no yellow streaks in it. When you are pur- 
chasing a ham, have a knife stuck into it to the bone, which, if 
the - ham be well cured, may be drawn out again without having 
any of the meat adhering to it, and without your perceiving any 
disagreeable smell. A short ham is reckoned the oest. 

BAKED VEAL LOAF. 

Use two pounds of veal, roast and stew for two hours, salting 
a little. Remove from fire and make flour gravy. Cut meat into 
pieces, putting through food chopper. Then add salt, white pepper, 
celery seed, mustard seed, a little onion shredded fine, and ten or 
twelve crackers, crumbed and powdered. Grease a deep granite pan 
with butter. Mix all ingredents well and pour into buttered pan. 
Stir in gravy till all is smooth and even. Cover with water one- 
half inch deep and bake till water . is absorbed and meat is a 
light brown. Delicious served on rosette crisps for parties. 

POTATO CHICKEN POT PIE WITH RICE. 

Peel, boil and pass through the sieve six medium sized potatoes. 
Add half a gill of cream, two heaping teaspoonfuls of butter, a 
teaspoonful of salt, a teaspoonful of baking powder and enough 
flour to form a paste. 

Let the crust form the bottom and sides of the dish. Cut up 
the chicken into small pieces, pour over it the gravy or melted 
butter and fill in spaces with boiled rice. Cover with crust. Bake 
three-quarters of an hour. 

BROWNED HAM. 

Take slice, of raw ham, place in rather shallow pan. Cover with 
hot water and allow to simmer in the oven for forty minutes. Now 
take out of water and brown on both sides in frying pan before 
serving. This dish will be found more delicious than fried ham 
and as tender as boiled ham. 

BOILED CUTLETS. 

Cut the remains of cold loin or neck of mutton into cutlets, 
trim them, and take away portion of the fat. Should there be too 



16 



WOMAN'S WORLD COOK BOOK 



much dip in beaten egg, roll in cracker crumbs, and fry in hot 
drippings. Serve with tomato sauce. Cut six tomatoes in two, 
put tomato sauce into stew pan with two small onions, one clover, 
one blade of mace, one cup of gravy or starch, one pinch of salt, 
and cayenne to taste, simmer until the tomatoes are tender, rub 
the whole through a sieve, boil a few minutes and serve. 



BAKED HAM. 

Have either a whole or a half ham, and put it in water for 
eight or ten hours to draw the salt. Then make a stiff dough of 
flour and water, put in around the ham on the under side and 
front, leaving rind uncovered. Then take a cloth and sew the ham 
up in it quite tight. Bake in a moderate oven about thirty min- 
utes to the pound. 

MEAT PUDDING. 

Chop two pounds of round veal steak into pieces as small as 
dice and season with salt and pepper to suit taste. Then take 
one quart of flour, one teaspoonful salt, two teaspoons of baking 
powder, one-half cup lard and enough water to form a smooth dough. 
Be careful not to get the dough too soft as it will break. Roll 
out to thickness of one-half inch. With the dough rolled out, 
wet edges and fill with meat, adding one teaspoonful of butter 
and three of water. Draw edges together and put in cloth ; tie 
cloth, allowing a little room to swell. Drop in kettle of boiling 
water with saucer in bottom to prevent scorching and boil one and 
one-half hours, not letting the water boil too hard, as it will be 
likely to burst. 



TO ROAST A BEEF HEART. 

Open the heart sufficiently to remove the ventricles, then soak 
it in water until the blood is discharged. Parboil the heart until 
nearly tender. Prepare a force-meat of bread crumbs and salt fat 
pork chopped fine ; season the force-meat with pepper, sweet mar- 
joram, parsley, salt and a little chopped onion ; stuff the heart with 
the force-meat, and secure the opening with small skewers ; cut 
thin slices of fat ham and lay in the pan with about two table- 
spoonfuls of hot water ; then put the heart in the pan and baste 
with the gravy until done. Serve with currant jelly or horse-radish, 
grated, and a few slices of lemon. 



BROILED LAMB. 

A shoulder of lamb, one large carrot, a turnip and an onion, 
three sticks of celery and a bunch of parsley and herbs, one 
quart of stock and one ounce of glaze. 

Wipe the joint and turn neatly, wash and slice the vegetables. 
Butter the inside of the stew pan, put in the vegetables and herbs, 
tied in a bunch and a dust of salt and pepper. 

Lay the joint on the vegetable and put over the* stock. Lay 
a piece of buttered paper over the joint, put the lid on the pan, 
and let its contents simmer gently, for about an hour and a half, 
or until the meat feels tender. 

Then lift on to a dish and keep it hot, strain the stock into 
another pot and add the glaze and let it boil until thick as cream. 

Cut the vegetables into dices and run the gravy over the dish ; 
garnish with little heaps of vegetables and serve with mint. 




17 



18 



WOMAN'S WORLD COOK BOOK 



TO FRIZZLE BEEF. 

Shave off very thin pieces of beef, put them into a spider and 
pour a little warm water over them, stir up and turn off the 
water, add a piece of butter the size of an egg, to a pound of 
beef, then put the whole over the fire ; beat up two eggs with three 
tablespoonfuls of cream, dredge the flour, pour over the beaten 
eggs and cream ; season with parsley, pepper and salt to taste. 

BOILED TONGUE WITH TOMATO SAUCE. 

Half boil a tongue, then stew it with a sauce made of a little 
broth, flour, parsley, one small onion, one small carrot, salt and 
pepper and one can of tomatoes cooked and strained. Lay the 
tongue on a dish and strain the sauce over it. 

STAFFORDSHIRE BEEFSTEAK. 

Beat them a little with rolling pin, flour and season, then fry 
with a sliced onion to a fine light brown ; lay the steak into a 
stew pan and pour as much boiling water over them as will serve 
for sauce ; stew them very gently half an hour and add a spoon- 
ful of catsup before serving. 

DELICIOUS VEAL. 

Take a veal steak from the round bone, cut off all the fat and 
cut out the bone. Cut into pieces the desired size, then dip first 
in crumbs, then eggs, crumbs again, and then into the egg again. 
Fry in an iron spider till a light brown, cover and turn a low 
flame for about ten minutes : then pour in enough milk to cover 
the meat and place in the oven for one hour. The milk will all 
be 'absorbed by the meat and the meat will be so tender only a 
fork will be needed in cutting it. I always season my bread 
crumbs before breading any meat. 

SMOTHERED CHICKEN. 

When the chicken is dressed ready for cooking, split it down 
the back and place flatly in a covered pan, dredge with salt, pepper 
and flour and spread with softened butter. Have only enough 
water in the pan to produce steam. When closely covered it soon 
becomes tender. Then remove cover and brown. Serve it with 
rice cream gravy. The best way to cook a spring chicken — far 
superior to frying. 

FRIED CHICKEN. 

Dice and fry one-half pound of salt pork until it is well ren- 
dered. Prepare a young chicken ; cut into pieces for frying ; soak 
well in salt and water ; wipe dry ; season with pepper ; dredge well 
with flour and fry in hot lard until a rich golden color. Take 
up and keep warm. Pour into the gravy one cup of milk — it is 
better to use half cream if convenient ; thicken with little flour, 
adding a spoonful of butter and chopped parsley, pour over chicken 
as soon as it comes to a boil, or if preferred serve without 
thp cream gravy, with bunches of parsley fried. 

ROAST BEEF. 

Prepare for the oven by dredging lightly -with flour, and season- 
ing with salt and pepper ; place in the oven, and baste frequently 
while roasting. Allow a quarter of an hour for a pound of meat, if 
you like it rare ; longer if you like it well done. Serve with a 
sauce made from the drippings in the pan, to which has been 
added a tablespoonful of Harvey or Worcestershire sauce, and a 
tablespoonful of tomato catsup. 



CURRIER PUBLISHING CO., CHICAGO 19 



TO BOIL CORNED BEEF. 
Put the beef in water enough to cover it, and let it heat slowly, 
and be careful to take off the grease. Many think it much improved 
by boiling potatoes, turnips and cabbage with it. In this case the 
vegetables must be peeled and all the grease carefully skimmed as 
fast as it rises. Allow about twenty minutes of boiling for each 
pound of meat. 

A NICE WAY TO SERVE COLD BEEP. 

Cut cold roast beef in slices, put gravy enough to cover them, and 
a wineglassful of catsup or wine, or a lemon sliced thin ; if you 
have not gravy, put hot water and a good bit of butter, with a 
teaspoonful or more of browned flour : put in a closely covered stew- 
pan, and let it simmer gently for half an hour. If you choose, when 
the meat is done, cut a leek in thin slices, and chop a bunch of 
parsley small, and add it ; serve boiled or mashed potatoes with it. 
This is equal to beef a la mode. 

Or, cold beef may be served cut in neat slices, garnished with 
sprigs of parsley, and made mustard, and tomato catsup in the 
castor ; serve mashed, if not new potatoes, with it, and ripe fruit, 
or pie, or both, for dessert, for a small family dinner. 

SPICED BEEF. 

Four pounds of round of beef chopped fine ; take from it all fat ; 
add to it three dozen small crackers rolled fine, four eggs, one cup 
of milk, one tablespoonful ground mace, two tablespoonfuls of black 
pepper, one tablespoonful melted butter ; mix well and put in any 
tin pan that it will just fill, packing it well ; baste with butter and 
water, and bake two hours in a slow oven. 

BROILED BEEFSTEAK. 
Lay a thick, tender steak upon a gridiron over hot coals, having 
greased the bars with butter before the steak has been put on it; 
(a steel gridiron with slender bars is to be preferred, the broad 
flat iron bars of gridirons commonly used fry and scorch the meat, 
imparting a disagreeable flavor). When done on one side, have ready, 
your platter warmed, with a little butter on it ; lay the steak upon 
the platter witih the cooked side down, that the juices which have 
gathered may run on the platter, but do not press the meat ; then 
lay your beefsteak again upon the gridiron quickly and cook the 
other side. When done to your liking, put again on the platter, 
spread lightly with butter, place where it will keep warm for a 
few moments, but do not let the batter become oily (over boiling 
steam is best) ; and then serve on hot plates. Beefsteak should never 
be seasoned with salt and pepper while cooking. If your meat is 
tough, pound well with a steak mallet on both sides. 

FRIED BEEFSTEAKS. 
Cut some of the fat from the steak and put it in a frying pan and 
set it over the fire ; if the steaks are not very tender, beat them 
with a rolling pin, and when the fat is boiling hot, put the steak 
evenly in, cover the pan and let it fry briskly until one side is done, 
sprinkle a little pepper and salt over and turn the other ; let it be 
rare or well-done as may be liked ; take the steak on a hot dish 
add a wineglass or less of boiling water or catsup to the gravy ; 
let it boil up once, and pour it in the dish with the steak. 

BEEFSTEAK PIE. 

Take some fine tender steaks, beat them a little, season with a 
saltspoonful of pepper and a teaspoonful of salt to a two-pound 
steak ; put bits of butter, the size of a hickory nut, over the surface, 
dredge a teaspoonful of flour over, then roll it up and cut it in 
pieces, two inches long ; put a rich pie paste around the sides and 
bottom of a tin basin ; put in the pieces of steak, nearly fill the 



20 



WOMAN'S WORLD COOK BOOK 



basin with water, add a piece of butter, the size of a large egg, cut 
small, dredge in a teaspoonful of flour, add a little pepper and salt, 
lay skewers across the basin, roll a top crust to half an inch thick- 
ness, cut a slit in the center ; dip your fingers in flour and neatly 
pinch the top and side crust together all around the edge. Bake 
one hour in quick oven. 

CHICKEN PIE. 

Singe the chicken, cut as for a fricassee, remove the crop, entrails 
and larger bones. Clean the gizzard, heart and liver. Melt enough 
butter in a granite pan to cover the bottom. Dredge the chicken 
with salt, pepper and flour ; lay the pieces in the butter, and let 
them warm through. Add one minced onion, if you prefer. Cover 
with cold water and simmer one hour, or until the chicken is 
nearly done. Make a crust with one pint of flour, two teaspoonfuls 
baking powder, half a teaspoonful salt ; wet with milk just stiff 
enough to roll out. Lay it over the chicken. Butter the inside of 
the cover, cover tightly, and cook half an hour. Serve in the same 
dish, or cut the crust in sections and serve all on a platter. 



SCALLOPED CHICKEN. 

Cut some raw potatoes into balls, or, if you have no French vege- 
table knife, cut them into uniform rectangular pieces. Parboil for 
ten minutes in salted water. Take about the same quantity of cold 
chicken, cut in small pieces. Make a sauce by thickening the chicken 
water (obtained by stewing the bones and remnants) with corn- 
starch mixed smoothly with hot butter. Use milk if you have not 
sufficient liquor. To one pint of liquor add one egg, beaten, and 
season to taste. Put a layer of meat in a baking-dish, then a layer 
of potatoes, then sauce to cover them, another layer of each, and 
cover with cracker crumbs, moistened in melted butter. Bake half 
an hour. 

MINCED CHICKEN. 

Cut up the remainder of a cold roast chicken, lay aside any nice 
meat. Put the bones, skin and any hard, dry meat into a stew pan 
with cold water to cover ; add one small onion, a teaspoonful of 
mixed herbs, a little salt and pepper and simmer one hour, or until 
the bones are clean. Strain and remove the fat. Chop the reserved 
meat and mix with it four mushrooms and the whites of four hard- 
boiled eggs, chopped fine. Mash the yolks of the eggs, add a table- 
spoonful of melted batter and mix them gradually with the hot 
chicken stock. Add the minced meat, and, when hot, pour it over 
hot buttered toast. 

VEAL LOAF. 

Chop three pounds and a half of uncooked veal and half a pound 
of uncooked ham. Put through the meat grinder. Add to them a 
cupful of dry bread crumbs, level teaspoonful of salt, one table- 
spoonful of grated onion, half a teaspoonful of pepper, half a tea- 
spoonful of powdered sage. Mix thoroughly and add two eggs, un- 
beaten. Press the mixture into a square bread pan that has been 
dipped in cold water. When nicely moulded, turn it out on a greased 
newspaper in the bottom of a baking pan. Beat one egg, without 
separating, brush the outside of the loaf with it and then bake in 
a slow oven for about three hours. Baste once or twice with a little 
melted butter. This is to be served cold, cut in thin slices. 

BAKED HAM. 

Soak a ham in cold water over night. Trim it neatly, and cover 



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21 



it all over with a thick crust of flour and water. Bake slowly eight 
hours. Remove the crust and skin ; cover the top with fine cracker 
crumbs slightly sweetened. Place in the oven till the crumbs are 
brown. When cold, cut in very thin slices. 

BREAKFAST BACON. 

Slice the bacon very thin, cut off the rind and hard part before 
slicing. Fill a shallow pan with cold sweet potatoes sliced. Cover 
the potatoes with the bacon and bake until the pork is crisp. 

ROAST TURKEY. 

Clean 'carefully, and wipe dry. Stuff with soft bread or cracker 
crumbs highly seasoned with sage, thyme, salt and pepper ; moisten 
the stuffing with half a cupful of melted butter, and hot water 
enough to make it quite moist. Add one beaten egg. Some use 
salt pork chopped fine, but stuffing is more wholesome without it. 
Oysters, chestnuts, chopped celery, stoned raisins may be added. 
Fill the breast with dressing, and sew the neck over to the back. 
Be particular that the turkey is firmly trussed. Dredge it lightly with 
flour, and put a piece of butter into the basting-ladle ; as the butter 
melts, baste the bird with it. When of a nice brown and well- 
frothed, serve with a tureen of good brown gravy and one of 
bread sauce. The liver should be put under one pinion, and the 
gizzard under the other. Fried sausages are a favorite addition to 
roast turkey ; they make a pretty garnish, besides adding much to 
the flavor. When these are not at hand, a few force-meat balls 
should be placed around the dish as a garnish. Turkey may also 
be stuffed with sausage meat, and a chestnut forcemeat with the 
same sauce is, by many persons, much esteemed as an accompaniment 
to this favorite dish. 

ROAST SPARE-RIB. 

Trim off the rough ends neatly, crack the ribs across the middle,, 
rub with salt and sprinkle with pepper, fold over, stuff with turkey 
dressing, sew up tightly, place in dripping pan with pint of water, 
baste frequently, turning over once so as to bake both sides equally 
until a rich brown. 

TO ROAST VEAL. 

Rinse the meat in cold water ; if any part is bloody, wash it off ; 
make a mixture of pepper and salt ; allowing a large teaspoonful of 
salt, add a saltspoonful of pepper for each pound of meat ; wipe 
the meat dry ; then rub the seasoning into every part, shape it 
neatly, and fasten it with skewers, and put it on a spit, or set it 
on a trivet or muffin rings, in a pan ; stick bits of butter over the 
whole upper surface ; dredge a little flour over, put a pint of 
water in the pan to baste with, and roast it before the fire in a 
Dutch oven or reflector, or put it into a hot oven ; baste it occa- 
sionally, turn it if necessary, that every part may be done"; if the 
water wastes, add more, that the gravy may not burn ; allow fifteen 
minutes for each pound of meat ; a piece weighing four or five 
pounds will, then, require one hour, or an hour and a quarter. 

VEAL CUTLETS. 

Two or three pounds of veal cutlets, egg and bread crumbs, two 
tablespoonfuls of minced savory herbs, salt and pepper to taste, a 
little grated nutmeg. Cut the cutlets about three-quarters of an inch 
in thickness, flatten them, and brush them over with the yolk of an 
egg ; dip them into bread crumbs and minced herbs, season with 
pepper and salt and grated nutmeg, and fold each cutlet in a piece 
of buttered paper. Broil them, and send them to table with melted 
butter or a good gravy. 



22 



WOMAN'S WORLD COOK BOOK 



TO ROAST A GOOSE. 

Having drawn and singed the goose, wipe out the inside with a 
cloth, and sprinkle in some pepper and salt. Make a stuffing of 
four good sized onions, minced fine, and half their quantity of 
green sage leaves, minced also, a large teacupful of grated bread 
crumbs, a piece of butter the size of a walnut, and the beaten yolks 
of two eggs, with a little pepper and salt. Mix the whole together, 
and incorporate them well. Put the stuffing into the goose, and press 
it in hard ; but do not entirely fill up the cavity, as • the mixture 
will swell in cooking. Tie the goose securely round with a greased 
or wetted string ; and paper the breast to prevent it from scorching. 
The fire must be brisk and well kept up. It will require from two 
hours to two and a half to roast. Baste it first with a little salt 
and water, and then with its own gravy. Take off the paper when 
the goose is about half done, and dredge it with a little flour 
towards the last. Having parboiled the liver and heart, chop them 
and put them into the gravy, which must be skimmed well and 
thickened with a little browned flour. Send apple sauce to table with 
the goose ; also mashed potatoes. 



ROAST DUCK. 

Wash and dry the duck carefully. Make a dressing of sage and 
onion ; insert, and sew up completely that the seasoning may not 
escape. If tender, ducks do not require more than an hour to 
roast. Keep them well basted and a few minutes before serving 
dredge lightly with flour, to make them froth and look plump. Send 
to table hot, with a good brown gravy poured, not around, but over 
them. Accompany with currant jelly, and, if in season, green peas. 



ROAST TURKEY. 

Carefully pluck the bird, singe it with white paper, and wipe it 
thoroughly with a cloth ; draw it, preserve the liver and gizzard, 
and be particular not to break the gall bag, as no washing will 
remove the bitter taste it imparts where it once touches. Wash it 
inside well, and wipe thoroughly with a dry cloth ; the outside 
merely requires wiping nicely. Cut off the neck close to the back, 
but leave enough of the crop skin to turn over ; break the leg bones 
close below the knee ; draw out the strings from the thighs, and 
flatten the breast bone to make it look plump. Have ready your 
dressing prepared of chopped sausage and bread crumbs, mixing in 
butter, pepper, salt and thyme to flavor. Fill the craw and the 
body of the turkey with this, and sew up carefully. Dredge with 
flour and put in the oven to roast, basting freely first with butter 
and water, then with the gravy from the pan. The time it takes 
to roast will depend both on the age and the weight of the turkey. 
If you have a good fire, you will be safe to allow ten minutes or 
so to the pound. Roast to a fine brown, and serve with the chopped 
giblets, which should be well stewed ; add cranberry sauce. 

TO ROAST A FOWL OR CHICKEN. 

Have a bright, clear and steady fire, for roasting poultry ; prepare 
it as directed ; spit it, put a pint of hot water in the dripping pan, 
add to it a small tablespoonful of salt, and a small teaspoonful of 
pepper, baste frequently and let it roast quickly, without scorching ; 
when nearly done, put a piece of butter the size of a large egg to 
the water in the pan ; when it melts, baste with it, dredge a little 
flour over, baste again, and let it finish ; half an hour will roast a 



CURRIER PUBLISHING CO.. CHICAGO 



23 



full-grown chicken, if the fire is right. When done take it up. let 
the giblets (heart, liver, and gizzard) boil tender, and chop them 
very fine, and put them in the gravy ; add a tablespoonful of browned 
flour, and a bit of butter, stir it over the fire for a few minutes, then 
serve in - a gravy tureen. Or put the giblets in the pan and let them 
roast. 

BROILED CHICKEN. 
Prepare in the same way as for boiling, cut them in two through 
the back, and flatten them : place on a cold gridiron over a nice 
red fire. After a little time, when they have become thoroughly 
hot, set them on a plate or other dish, and lard them well with 
a piece of butter ; pepper and salt them ro taste, chiefly on the 
inside, then place them on the brander and continue turning till 
done — they will take fully twenty minutes. Serve hot. with a little 
dab of butter and plenty of stewed mushrooms. A delightful dish. 

FRIED CHICKEN. 

Cut the chicken in pieces, lay it in salt and water, which change 
several times ; roll each piece in flour ; fry it in very hot lard or 
butter, season with salt and pepper ; fry parsley with them also. 
Make a gravy of cream seasoned with salt, pepper and a little mace, 
thickened with a little flour in the pan in which the chickens were 
fried, pouring off the lard. 

TO CURRY CHICKEN. 

Slice an onion and brown in a little butter : add a spoonful of 
curry powder : allow it to remain covered for a few minutes to cook ; 
add a little more butter and put in chicken, veal, etc., etc., cut up 
small, thicken with a little flour. This is excellent. 

PRESSED CHICKEN. 

Cut up the fowls and place in a kettle with a tight cover, so as 
to retain the steam ; put about two teacupfuls of water and plenty 
of salt and pepper over the chicken, then let it cook until the 
meat cleaves easily from the bones ; cut or chop all the meat (freed 
from skin, bone and gristle) about as for chicken salad; season well, 
put into a dish and pour the remnant of the juice in which it was 
cooked over it. This will jelly when cold, and can then be sliced 
or set on the table in shape. Nice for tea or lunch. The knack of 
making this simple dish is not having too much water ; it will not 
jelly if too weak, or if the water is allowed to boil away entirely 
while cooking. 

PORK AND BEANS. 

Pick over carefully a quart of beans and let them soak over night ; 
in the morning wash and drain hi another water, put on to boil 
in cold water with half a teaspoonful of soda ; boil about thirty 
minutes (when done the skin of a bean will crack if taken out and 
blown upon), drain, and put in an earthen pot first a slice of 
pork and then the beans, with two or three tablespoonfuls of 
molasses. When the beans are in the pot. put in the center half 
or three-fourths of a pound of well-washed salt pork with the rind 
scored in slices or squares, and uppermost ; season with pepper and 
salt if needed ; they cannot be baked too long. Keep covered so 
that they will not burn on the top. but remove cover an hour or two 
before serving, to brown the top and crisp the pork. 

POT ROAST. 

Four to six pounds from the middle or face of the rump, the 
vein, or the round. Wipe with a . clean wet cloth. Sear all over 



24 



WOMAN'S WORLD COOK BOOK 



by placing in a hot frying pan and turning till all the surface is 
browned. Put in a kettle with one cup of water, and place it where 
it will keep just below the boiling point. Do not let the water boil 
entirely away, but add only enough to keep the meat from burning. 
Have the cover fitting closely to keep in the steam. Cook until 
very tender, but do not let it break. Serve hot or cold. The meat 
when cold is delicious, cut in quarter-inch slices, and sauted in hot 
butter. 

TO BROIL HAM. 

Cut some slices of ham, quarter of an inch thick, lay them in 
hot water for half an hour, or give them a scalding in a* pan over 
the fire : then take them up, and lay them on a gridiron, over bright 
coals : when the outside is browned, turn the other : then take the 
slices on a hot dish, butter them freely, sprinkle pepper over and 
serve. Or. after scalding them, wipe them dry, dip each slice in 
beaten egg, and then Into rolled crackers, and fry or broil. 

FRIED HAM AND EGGS (A BREAKFAST DISH). 

Cut the ham into slices, and take care that they are of the 
same thickness in every, part. Cut off the rind, and if the ham 
should be particularly hard and salt, it will be found an improve- 
ment to soak it for about ten minutes in hot water, and then dry 
it in a cloth. Put it into a cold frying pan. set it over the fire, 
and turn the slices three or four times whilst they are cooking. 
When done, place them on a dish, which should be kept hot in front 
of the lire during the time the eggs are being poached. Poach the 
eggs, slip them onto the slices of ham, and serve quickly. 

SPICED TONGUE OR CALF'S HEART. 
Boil a fresh tongue until the skin will peel. Trim off the roots 
and rub the tongue ail over with a mixture of one teaspoonful of 
allspice, half a teaspoonful each of pepper and ginger, then dredge 
with flour. Fry one minced onion in two tablespoonfuls butter, then 
brown the tongue all over. Put it in a stew pan, add flour to the 
butter left in the pan. and about a pint of water, or enough to 
make a thin gravy. Pour it oyer the tongue, add half a cup of 
raisins and half a' cup of Madeira wine or vinegar. Stew till very 
tender. Pour the gravy, without straining, over the tongue. Prepare 
a calf's heart in "a similar way. without parboiling, and stuff the 
cavity with raisins, roiled in the spice. 

STEWED KIDNEYS. 

Soak in cold water, scald, and remove the outside membrane. Cut 
them through the edge to the center, and remove the hard part. 
Put them in a stew pan with two bay leaves, four cloves, four pepper- 
corns, teaspoonful of salt, one onion, two tablespoonfuls of vinegar, 
add water to cover. Simmer until tender. Brown one tablespoonf ul 
of butter, add one tablespoonful of flour, and when mixed add one 
cup of the liquor : season with salt, pepper and lemon juice. Pour 
this over the kidneys, and serve very hot. 

ROAST PORK. 

The chine, or loin, and the spare-ribs, are the best pieces for roast- 
ing. Rub well with pepper, or sage, salt and flour, and bake twenty 
minutes for each pound. Baste often, and do not have the oven as 
hot as for other meat. Roast pork is more wholesome when eaten 
cold. 

MEAT AND POTATO PIE. 

Chop any kind of cold meat very fine : season it highly, and moisten 
with gravy, stock, or butter and hot water. Put it in a dish, cover 
with mashed and seasoned potato. Brush over with cream or beaten 




25 



26 



WOMAN'S WORLD COOK BOOK 



egg, and bake about half an hour. Unless the meat be very tender 
it is best to cook again in water to cover until tender ; then cut 
(not chop) into small pieces, and use the liquor in which it was boiled 
for the gravy. 

BEEF SMOTHERED IN TOMATO. 

Cut an onion fine, and fry it slowly in one tablespoonful of butter 
in a stew pan. Add one pint of strained tomatoes, one teaspoonful 
salt, one saltspoonful pepper, and one pound of beef, cooked or un- 
cooked, cut in small pieces. Simmer very slowly until the meat 
is tender. 

BEEF HEART BAKED OR ROASTED. 

Cut a beef heart in two, take out the strings from the inside ; 
wash it with warm water, rub the inside with pepper and salt, and 
fill it with a stuffing made of bread and butter moistened with 
water, and seasoned with pepper and salt, and, if liked, a sprig of 
thyme made fine ; put it together and tie a string around it, rub 
the outside with pepper and salt ; stick bits of butter on, then dredge 
flour over, and set it on a rivet, or muffin rings, in a dripping pan ; 
put a pint of water in to baste with, then roast it before a hot 
fire, or in a hot oven ; turn it around and baste frequently. One 
hour will roast or bake it ; when done, take it up, cut a lemon in 
thin slices, and put it in the pan with a bit of butter dredged in a 
teaspoonful of flour ; let it brown ; add a small teacup of boiling 
water, stir it smooth, and serve in a gravy tureen. 

BEEF KIDNEY. 

Cut the kidney into thin slices, flour them, and fry to a nice 
brown. When done, make a gravy in the pan by pouring away the 
fat, putting in a small piece of butter, one-quarter of a pint of 
boiling water, pepper, and salt, and a tablespoonful of mushroom 
catsup. Let the gravy just boil up, pour over the kidney, and serve. 



POTTED BEEF. 

Two pounds of lean beef, one tablespoonful of water, one quarter 
pound of butter, a seasoning to taste of salt, cayenne, pounded mace, 
and black pepper. Procure a nice piece of lean beef, as free as possi- 
ble from gristle, skin, etc., and put it into a jar (if at hand, one 
with a lid) with one teaspoonful of water. Cover it closely, and 
put the jar into a sauce pan of boiling water, letting the water come 
within two inches of the top of the jar. Boil gently for three and 
a half hours, then take the beef, chop it very small with a chopping 
knife, and pound it thoroughly in a mortar. Mix with it by degrees 
all or a portion of the gravy that will have run from it, and a little 
clarified butter ; add the seasoning, put it in small pots for use, 
and cover with a little butter just warmed and poured over. If 
much gravy is added to it, it will keep but a short time ; on the 
contrary, if a large proportion of butter is used, it may be pre- 
served for sonic time. 

BOILED TONGUE. 

One tongue, a bunch of savory herbs, water. In choosing a 
tongue, ascertain how long it has been dried or pickled, and select 
one with a smooth skin, which denotes its being young and tender. 
If a dried one, and rather hard, soak it at least for twelve hours 
previous to cooking it ; if, however, it. is fresh from the pickle, two 
or three hours will be sufficient for it to remain in soak. Put the 



CURRIER PUBLISHING- CO., CHICAGO 27 



tongue into a stew pan with plenty of cold water and a bunch of 
savory herbs ; let it gradually come to a boil, skim well, and sim- 
mer very gently until tender. Peel off the skin, garnish with tufts 
of cauliflowers or Brussels sprouts, and serve. Boiled tongue is fre- 
quently sent to table with boiled poultry, instead of ham, and is, 
by many persons, preferred. If to serve cold, peel it, fasten it down 
to a piece of board by sticking a fork through the root, and another 
through the top, to straighten it. When cold, glaze it, and put a 
paper ruche around the root, and garnish with tufts of parsley. 

SAGE-AND-ONION STUFFING, FOR GEESE, DUCKS, AND PORK. 

Four large onions, ten sage leaves, one-quarter pound of bread 
crumbs, one and one-half ounce of butter, salt and pepper to taste, 
one egg. Peel the onions, put them into boiling water, let them 
simmer for five minutes or ra,ther longer, and, just before they are 
taken out, put in the sage leaves for a minute or two to take off 
their rawness. Chop both these very fine, and the bread, seasoning 
and butter, and work the whole together, with the yolk of an egg, 
when the stuffing will be ready for use. It should be rather highly 
seasoned, and the sage leaves should be finely chopped. Many cooks 
do not parboil the onions in the manner just stated, but merely use 
them raw. The stuffing then, however, is not nearly so mild, and, 
to many tastes, its strong flavor would be very objectionable. When 
made for goose, a portion of the liver of the bird, simmered for a 
few minutes and very finely minced, is frequently added to this stuf- 
fing ; and where economy is studied, the egg may be dispensed with. 



28 



WOMAN'S WORLD COOK BOOK 



Fish 



TO FRY OR BROIL FISH PROPERLY. 

After the fish is well cleansed, lay it on a folded towel, and dry 
out all the water. When well wiped and dry, roll it on wheat flour, 
rolled crackers, grated stale bread or Indian meal, .whichever may 
be preferred ; wheat flour will generally be liked. 

Have a thick-bottomed frying-pan or spider, with plenty of sweet 
lard salted, (a tablespoonful of salt to each pound of lard), for 
fresh fish which have not been previously salted ; let become boiling 
hot, then lay the fish in and let it fry gently, until one side is 
a fine delicate brown, then turn the other, when both are done, fake 
it up carefully and serve quickly, or keep it covered with a tin cover, 
and set the dish where it will keep hot. 

Salmon should have a fine red flesh and gills ; the scales should 
be bright, and the whole fish firm. Many persons think that sal- 
mon is improved by keeping a day or two. 

Cod should be judged by the redness of the gills, the white- 
ness, stiffness, and firmness of the flesh, and the clear freshness of 
the eyes ; these are the infallible proofs of its being good. The 
whole fish should be thick and firm. 

White fish may be had good almost throughout the year ; but the 
time in which they are in their prime is early in the year. The 
white fish is light and delicate, and in choosing it you must ex- 
amine whether the fins and flesh be firm. 

Fresh water fish may be chosen by similar observations respecting 
the firmness of the flesh, and the clear appearance of the eyes, as 
salt water fish. 

In a lobster lately caught, you may put the claws in motion 
by pressing the eyes, but when it has been long caught the mus- 
cular action is not excited. The freshness of boiled lobsters may 
be determined by the elasticity of their wholesomeness. Their good- 
ness, independent of freshness, is determined by their weight. 

Crabs, too, must be judged of by their weight, for when they prove 
light, the flesh is generally found to be wasted and watery. If in 
perfection, the joints of the legs will be stiff, and the body will 
have an agreeable smell. The eyes, by a dull appearance, betray 
that the crab has been long caught. 

SALMON AND CAPER SAUCE, 

Two slices of salmon, one-quarter pound of butter, one-half tea- 
spoonful of chopped parsley, one shallot, salt, pepper and grated nut- 
meg to taste. Mode : Lay the salmon in a baking-dish, place pieces 
of butter over it, and add the other ingredients, rubbing a little of 
the seasoning into the fish : baste it frequently. When done, take 
it out and drain for a minute or two. lay it in a dish, pour caper 
sauce over it, and serve. Salmon dressed in this way, with tomato 
sauce, is very delicious. 

SALMON CUTLETS. 

Cut the slices one inch thick, and season them with pepper and 
salt, butter a sheet of white paper, lay each slice on a separate 
sheet, with their ends twisted ; broil gently over a clear fire and 
serve with anchovy or caper sauce. When higher seasoning is re- 
quired, add a few chopped herbs and a little spice. 

BOILED COD. 

Lay the fish in cold water, a little salt, for half an hour ; wipe 
dry and sew in a linen cloth, coarse and clean, fitted to the shape 



CURRIER PUBLISHING CO., CHICAGO 



29 



of the piece of cod. Have but one fold over each part. Lay in 
the fish-kettle, cover with boiling water, salted at discretion. Allow 
nearly an hour for a piece weighing four pounds. 



COD PIE. 

Any remains or cold cod, twelve oysters, sufficient melted butter 
to moisten it, mashed potatoes enough to fill up the dish. Mode : 
Flake the fish from the bones and carefully take away all the skin. 
Lay it in a pie dish, pour over the melted butter and oysters, (or 
oyster sauce, if there is any left), and cover with mashed potatoes. 
Bake for half an hour, and send to table of a nice brown color. 



FRIED TROUT. 

They must, of course, be nicely cleaned and trimmed all around, 
but do not cut off their heads. Dredge them well with flour and fry 
in a pan of boiling hot fat or oil. Turn them from side to side 
till they are nicely browned, and quite ready. Drain off all the 
fat before sending the fish to table ; garnish with a few sprigs of 
parsley and provide plain melted butter. If preferred, the trout 
can be larded with beaten egg and be then dipped in bread-crumb. 
The frying will occupy from five to eight minutes, according to 
size. Very large trout can be cut in pieces. 

TROUT IN JELLY. (Or other fish.) 

This is a beautiful supper dish, and may be arranged as follows : 
Turn the fish into rings, with tail in mouth. Prepare a seasoned 
water in which to boil the trout ; the water should have a little 
vinegar and salt in it, and may be flavored with a shallot or a clove 
of garlic. When the water is cold, place the trout in and boil them 
very gently, so as not to hash or break them. When done, lift out 
and drain. Baste with fish jelly, for which a recipe is given else- 
where, coat after coat, as each coat hardens. Arrange neatly and 
serve. 

BROILED WHITE-FISH. (Fresh.) 

Wash and drain the fish ; sprinkle with pepper and lay with 
the inside down upon the gridiron, and broil over fresh bright coals. 
When a nice brown, turn for a moment on the other side, then take 
up and spread with butter. This is a very nice way of broiling 
all kinds of fish, fresh or salted. A little smoke under the fish 
adds to its flavor. This may be made by putting two or three cobs 
under the gridiron. 

BAKED WHITE-FISH. 

Fill the fish with a stuffing of fine bread-crumbs, and a little but- 
ter : sew up the fish, sprinkle with butter, pepper and salt. Dredge 
with flour and bake one hour, basting often, and serving with pars- 
ley sauce or egg sauce. 

SALT MACKEREL WITH CREAM SAUCE. 

Soak overnight in lukewarm water, changing this in the morning 
for ice-cold. Rub all the salt off and wipe dry. Grease your grid- 
iron with butter, and rub the fish on both sides with the same, 
melted. Then broil quickly over a clear fire, turning with a cake- 
turner so as not to break it. Lay upon a hot water dish and cover 
until the sauce is ready. Heat a small cup of milk to scalding, 
stir into it a teaspoonful of corn-starch wet up with a little water. 
When this thickens, add two tablespoonfuls of butter, pepper and 



30 



WOMAN'S WORLD COOK BOOK 



salt, and chopped parsley. Beat an egg light, pour the sauce grad- 
ually over it, put the mixture again over the fire and stir one minute, 
not more. Pour upon the fish and let all stand, covered, over the 
hot water in the chafing-dish. Put fresh boiling water under the 
dish before sending to table. 

FRICASSEED EELS. 

After skinning, cleaning and cutting five or six eels in pieces of 
two inches in length, boil them in water nearly to cover them, 
until tender, then add a good-sized bit of butter, with a teaspoonful 
of wheat flour or rolled cracker, worked into it, and a little scalded 
and chopped parsley ; add salt and pepper to taste, and a wine- 
glassful of vinegar if liked ; let them simmer for ten minutes and 
serve hot. 

FRIED EELS. 

After cleaning the eels well, cut them in pieces two inches long ; 
wash them and wipe them dry, roll them in wheat flour or rolled 
cracker, and fry as directed for other fish, in hot lard or beef drip- 
ping, salted. They should be browned all over and thoroughly done. 
Eels may be prepared in the same manner and broiled. 



BOILED FISH. 

Clean and cut in pieces for serving. Put one cupful vinegar, one 
quart water, two onions, the rind of half a lemon, one tablespoonful 
of salt, and three bay-leaves in a kettle. Boil fifteen minutes. 
Strain and put the liquor on to boil again, and when boiling add 
the pieces of fish and cook until done. Thicken one cup of the 
boiling liquor with one tablespoonful of flour and butter, and pour 
it over the fish. 

A FISH LEFT OVER. 

Take what is left of boiled or baked fresh fish, remove the bones 
and skin, and warm it in hot milk enough to moisten. Turn it out 
on a platter. Poach three or four eggs, lay them on the fish. Mix 
one tablespoonful of chopped parsley, a few grains of cayenne, a 
little salt, with two tablespoonfuls of butter melted. Pour this 
evenly over the eggs, and serve at once, and very hot. 

FISH AND MACARONI SCALLOP. 

Put into a buttered baking-dish, in layers, equal parts of cold 
cooked fish and cold boiled macaroni, cut fine. For one pint of the 
mixture, make one cupful of tomato-sauce. Fry one teaspoonful 
of minced onion in one tablespoonful of butter, add one even table- 
spoon flour and one cup of stewed tomato. Salt and pepper to taste. 
Strain it over the fish. Cover with three-fourths of a cup of cracker- 
crumbs moistened in melted butter. Bake until the crumbs are 
brown. 

FISH CAKES. 

Take what is left of picked-up salt codfish, also the cream ; add 
twice as much cooked potato and more salt and pepper. Chop very 
fine, and mash until potato and fish are thoroughly blended. Add 
more potato or soft breadcrumbs if too moist, an egg if too dry. 
Shape into small flat cakes. Roll them in flour, and fry them in 
hot salt-pork fat. 

SALMON TIMBALES. 

One pound can of salmon, one-half cup soft breadcrumbs, one 
tablespoonful butter melted, one tablespoonful lemon juice, one-half 



CURRIER PUBLISHING CO., CHICAGO 



31 



saltspoonful cayenne, four eggs. Remove the bones and skin and 
chop the salmon fine. Mix with it the crumbs, butter, and season- 
ing, and moisten with the beaten eggs. Pack it closely in small 
buttered tin cups, set them in a pan of hot water, and cook in the 
oven half an hour. Turn out on a platter, pour Hollandaise sauce 
around them, and stick a sprig of parsley in each timbale. 

BAKED FISH. 

Clean, wipe and dry the fish : rub with salt ; stuff and sew. Cut 
gashes two inches apart, on each side. Skewer into shape of S, and 
put it on the fish sheet. Rub all over with soft butter, salt and 
pepper. Put narrow strips of fat salt pork in the gashes. Dredge 
well with flour. Put it into a hot oven without water ; baste when 
the flour is browned, and baste often afterwards. Remove it care- 
fully from the fish sheet and place it on a hot platter. Draw out 
the strings or skewer, wipe off all the water or fat which runs from 
the fish, and remove the pieces of pork. Pour Hollandaise sauce 
around (not over) the fish, or 'serve a drawn-butter sauce, flavored 
with lemon, in a sauce boat ; and pile Saratoga potatoes lightly 
around the ush. Garnish the head of the fish with parsley or water- 
cresses. 

BROILED FRESH MACKEREL. 

Clean, split down the back, sprinkle with salt and lemon juice. 
Broil on a well greased gridiron until the inside flesh is white" and 
the outside nicely browned. Open the broiler, leaving the skin side 
uppermost. Put a platter over the fish, invert and remove the 
gridiron. Season with butter, salt and Worcestershire sauce or 
lemon juice. 

BAKED FISH. 

Spread some butter over a dripping pan* sprinkle over it one 
onion, minced fine, lay on this a thin slice of halibut to any small, 
whole fish, split down the middle. Add one tablespoonfui of vinegar 
and spread thickly with butter. Bake until done, the time depending 
upon the thickness of the fish. Remove to a platter. Add flour to 
the butter left in the pan and when well mixed add water until it 
is the desired consistency : add three or four minced mushrooms or 
pickles. Pour this over the fish. Garnish with lemon-points and 
parsley. 

STUFFING FOR BAKED FISH. 

Weighing From Four to Six Pounds. 
One cupful cracker crumbs. One saltspoonful salt and one of 
pepper. One teaspoonful chopped onion, chopped parsley, capers and 
pickles. One half cupful melted butter. This makes a dry, crumbly 
stuffing. If a moist be desired, use stale (not dried) bread crumbs, 
and moisten with one beaten egg, and the butter, or moisten the 
crackers with warm water. 

BAKED COD. 

One large cupful of boiled fish, mashed fine, one small cup 
mashed potatoes, four hard boiled eggs, cut in quarters, one table- 
spoonful of butter, one small cup of cream or rich milk, two well 
beaten eggs. Season with pepper and bake in quick oven until 
well browned. 

PLATTERED SALMON. 

Pick bones from one can of salmon, spread over the bottom of 
platter. Cover this with a layer of rolled crackers. Put a lump 



32 



WOMAN'S WORLD COOK BOOK 



of butter, size of an egg, on the stove into a pan, when melted 
stir into this, one large tablespoonful of flour until it browns a 
little ; a pinch of salt and enough milk to make moderately thick ; 
when boiled, pour over the salmon ; have boiled potatoes, hot, cooked 
in salt water and rice them to the thickness of one inch over 
the whole ; put the platter into the oven and let brown on top 
and serve on platter. 

BAKED FISH. (Delicious.) 

Take a good white fish, salt well, cut three slits in side of 
fish, put slices of bacon in, lay the fish on slices of bacon, ialso 
put skewers through fish to hold in position after dressing is in. 
Add hot water, bake in own juice. 

DRESSINC4 FOR FISH. 

Two cupfuls of cracker crumbs, three sweet pickles minced, one 
teaspoonful of capers, two tablespoonfuls of onion cooked in one 
tablespoonful of butter, stir well, bake the fish forty-five minutes 
in a slow oven. 

TARTARE SAUCE FOR FISH OR MEATS. 

Take yolks of two raw eggs, one-half teaspoonful of dry mustard, 
one-half teaspoonful salt, pinch of paprika. Beat well together and 
add carefully a little oil of vinegar, alternately, until it becomes 
thick, then add a few chopped pickles or olives and capers and a 
little chopped onion. 



33 



34 



WOMAN'S WORLD COOK BOOK 



Oysters 



OYSTERS ON THE SHELL. 

Wash the shells and put them on hot coals or upon the top of a 
hot stove, or bake them in a hot oven ; open the shells with an 
oyster-knife, taking care to lose none of the liquor, and serve quickly 
on hot plates, with toast. Oysters may be steamed in the shells, 
and are excellent eaten in the same manner. 



OYSTERS STEWED WITH MILK. 

Take a pint of fine oysters, put them with their own liquor, and 
a gill of milk into a stew-pan, and if liked, a blade of mace ; set it 
over the fire, take off any scum which may arise ; when they are 
plump and white turn them into a deep plate : add a bit of butter, 
and pepper to taste. Serve crackers and dressed celery with them. 
Oysters may be stewed in their own liquor without milk. 



OYSTERS FRIED IN BATTER. 

Half pint of oysters, two eggs, half pint of milk, sufficient flour 
to make the batter ; pepper and salt to taste : when liked, a little 
nutmeg ; hot lard. Scald the oysters in their own liquor, bread 
them, and lay them on a cloth to drain thoroughly. Break the eggs 
into a basin, mix the flour with them, add the milk gradually, with 
nutmeg and seasoning, and put the oysters in a batter. Make some 
lard hot in a deep frying-pan, put in the oysters, one at a time; 
when done, take them up with a sharp-pointed skewer, and dish 
them on a napkin. Fried oysters are frequently used for garnish- 
ing boiled fish, and then a few bread crumbs should be added to the 
flour. 

ESCALLOPED OYSTERS. 

Two tablespoonfuls of white stock, two tablespoonfuls of cream : 
pepper and salt to taste ; bread crumbs, oiled butter. Scald the 
oysters in their own liquor, take them out, bread them and strain 
the liquor free from grit. Put the one ounce of butter into a stew 
pan : when melted, dredge in sufficient flour to dry it up : add the 
stock, cream and strained liquor, and give one boil. Put in the 
oysters and seasoning ; let them gradually heat through, but not 
boil. Have ready the scallop shells buttered ; lay in the oysters, 
and as much of the liquid as they will hold : cover them over with 
bread crumbs, over which drop a little oiled butter. Brown them 
in the oven, or before the fire, and serve quickly, and very hot. 



FRIED OYSTERS. 

Take large ovsters from their own liquor on to a thickly folded 
napkin to dry them off ; then make a tablespoonful of lard or beef 
fat hot, in a thick bottomed frying-pan ; add to it half a saltspoon- 
f ul of salt ; dip each oyster in wheat flour, or cracker rolled fine, 
until it will take up no more, then lay them in the pan, hold it over 
a gentle fire until one side is a delicate brown : turn the other by 
sliding a fork under it ; five minutes will fry them after they are 
in the pan. Ovsters may be fried in butter, but it is not so good : 
lard and butter half and half is very nice for frying. Some persons 
like a very little of the* oyster liquvl poured i\\ the pan after the 
ovsiers aie done; let it boil up, then put it in the dish with the 
ousters ; when wanted for breakfast, this should be done. Oysters 
to be fried, after drying as directed, may be dipped into beaten egg 
first, then into rolled cracker. 



CURRIER PUBLISHING CO., CHICAGO 35 



OYSTER PATTIES. 

Make some rich puff paste and bake it in very small tin patty 
pans ; when cool, tarn them out upon a large dish ; stew some large 
fresh oysters with a few cloves, a little mace and nutmeg ; then add 
the yolk of one egg, boiled hard and grated ; add a little butter, and 
as much of the oyster liquid as will cover them. When they have 
stewed a little while, take them out of the pan, and set them to 
cool. When quite cold, lay two or three oysters in each shell of 
puff paste. 

BROILED OYSTERS. 

Drain the oysters well and dry them with a napkin. Have ready 
a griddle hot and well buttered ; season the oysters ; lay them to 
griddle and brown them on both sides. Serve them on a hot plate 
with plenty of butter. 

OYSTER STUFFING. 

One pint of oysters, one cup of seasoned and buttered cracker 
crumbs. Drain and roll each oyster in the crumbs. Fill the fish 
with the oysters, and sprinkle the remainder of the crumbs over 
the oysters. 

OYSTER STEW. 

Boil one cup of strained oyster liquor and half a cup of water. 
Skim, add half a teaspoonful of salt, half a saltspoonful of pepper, 
one tablespoonful of butter, and one tablespoonful rolled cracker. 
When it begins to boil, add one quart of oysters. Boil one minute. 
Put half a cup of cream or cold milk into the tureen, and pour the 
boiling stew over it. 

GRIDDLED OYSTERS. 

Select large oysters, dry them in a cloth. Have a griddle hot 
and slightly greased. Mix a large tablespoonful of butter with salt, 
cayenne and lemon juice ; put them in a shallow dish near the 
griddle. Put the dry oysters on the hot griddle, brown on each side, 
lay them in the butter. Serve at once. 

OYSTER OMELET. 

Put six large or twelve small oysters in a pan over the fire and 
heat until the juice flows. Drain off the juice and cut each oyster 
into small bits. Season with salt and cayenne. Cook one teaspoon- 
ful of flour in one tablespoonful of butter, add the oyster liquid. 
Stir this into the well-beaten, yolks of three eggs, add the oysters, 
and the whites beaten till stiff. Cook in a hot omelet pan, and 
when brown underneath place on the grate in the oven to dry the 
top. Fold over and" turn them out. 



DEVILED OYSTERS. 

Drain the oysters, cover them with lemon juice, melted butter, and 
a sprinkling of cayenne. Let them stand fifteen minutes, turn them 
occasionally. Dip them in fine crumbs, beaten egg and crumbs, and 
fry in deep fat. 

ESCALLOPED OYSTERS. 

Heat the strained liquor from a quart of oysters with one cup of 
milk. Melt in it quarter of a cup of butter. Cover the bottom of a 
buttered baking dish with cracker crumbs, wet them with the but- 



3o 



WOMAN'S WORLD COOK BOOK 



ter and milk, then add a layer of oysters, salt and pepper ; then 
crumbs again and oysters, having a thick layer of crumbs on the 
top. Beat one egg. stir it into the milk that is left, and pour it over. 
Bake about half an hour. 

BAKED OYSTERS. 

Put a round of toasted bread into a small baking cup or dish. 
Spread with butter and fill the cup with oysters. Season with salt, 
pepper and butter. Fill as many cups as are required, place them in 
a baking pan in the oven, cover with a pan, and bake about ten 
minutes, or till the oysters are plump. 

OYSTER PIE. 

One cup flour, heaping : one saltspoonful salt, one teaspoonful 
baking powder, one tablespoonful butter, melted : one-half cupful of 
milk. Mix salt and baking powder with the flour. Put the melted 
butter with the milk, and stir them into the flour, mixing as soft 
as can be handled. Roil out to fit the top of the dish. Fill a deep 
pudding dish with oysters, dredge each layer with flour, salt, pep- 
per and butter. Cover with the crust, leave an air-hole in the center, 
and bake quickly. 

OTSTER PIE. 

One cup bread crumbs, one cup milk, two eggs, two tablespoonfuls 
butter, two tablespoonfuls chopped mushrooms, one teaspoonful salt, 
one-half saltspoonful pepper, one-half saltspoonful mace, one quart 
oysters. Soak the bread in the milk, and the beaten eggs and other 
ingredients, and mix all thoroughly with the oysters. Turn into a 
deep dish lined with thin paste, and cover with puff paste. Ornament 
the top with fancy shapes of paste ; leave an opening in the center. 
Bake slowly until ^the crust is browned. 



CURRIER PUBLISHING CO., CHICAGO 37 



Sauces for Meats and Fish 



DRAWN BUTTER SAUCE. 

One pint hot water or white stock, one-half cup butter, scant ; two 
tablespoonfuls flour, one-half teaspoonful salt, one-half saltspoonful 
pepper. Put half the butter in a saucepan : be careful not to let it 
become brown ; when melted, add the dry flour, and mix well. Add 
tbe hot water, a little at a time, and stir rapidly as it thickens. 
When perfectly smooth, add the remainder of the butter, one small 
piece at a time, and stir till it is absorbed. Add the salt and pep- 
per. When carefully made, this sauce ^should be free from lumps-; 
but if not smooth, strain it before serving. 

BROWN SAUCE. 

One pint hot stock. Two tablespoonfuls minced onion, two table- 
spoonfuls butter, two heaping tablespoonfuls flour, one-half tea- 
spoonful salt, one-half saltspoonful pepper, one tablespoonful lemon 
juice. Caramel enough to color. Mince the onion and fry it in the 
butter five minutes. Be careful not to burn it. When the butter is 
brown, add the dry flour and stir well. Add the hot stock a little 
at a time, and stir rapidly as it thickens, until perfectly smooth. 
Add the salt and pepper, using more if high seasoning be desired. 
Simmer five minutes, and strain to remove the onion. The stock 
for brown sauces may be made from bones and remnants of any kind 
of meat by soaking them in cold water, and boiling until the nutri- 
ment is extracted. The onion may be omitted if the flavor be not 
desired ; but the sauce is better with it, if it be not burned. By the 
addition of different seasoning materials to this brown sauce, a great 
variety of sauces may be made. Half the quantity given is sufficient 
for most entrees, or "to use for any purpose in a small family. Be 
very careful not to burn the butter, as the desired color can better 
be obtained by adding caramel. 

WHITE SAUCE. 

One cup hot milk, cream or white stock. One tablespoonful but- 
ter, one tablespoonful flour or cornstarch, one-half teaspoonful salt, 
one-half saltspoonful pepper. Melt the butter in a granite sauce- 
pan. When it bubbles stir in the dry flour. Add one-third of the 
milk. Stir as it thickens, and when well mixed add another third. 
Let it boil, and stir till smooth. Be sure the lumps are all out, 
then add the remainder of the milk and the seasoning, This may be 
made thicker for croquettes and patties, or thinner, when desired, 
by varying the flour or milk : but the above is the average propor- 
tion. Celery salt, capers, lemon juice, parsley, cayenne, onion, 
mushrooms, curry powder or mustard may be used for flavoring. 
Chopped cooked celery, hard boiled eggs, or lobster, oysters or shrimps, 
give other varieties, and a well beaten yolk of egg stirred in as it 
is taken from the nre makes it richer. 

TARTARE SAUCE (HOT, FOR BROILED FISH). 

One tablespoonful vinegar, one teaspoonful lemon juice, one salt- 
spoonful salt, one tablespoonful Worcestershire sauce, one-half cup 
butter. Mix the vinegar, lemon juice, salt and Worcestershire sauce 
in a small bowl, and heat over hot water. Brown the butter in an 
omelet pan, strain into the other mixture. 

FISH SAUCE. 

One teaspoonful mustard, cornstarch, sugar and salt, one salt- 
spoonful pepper, yolks of two eggs, one cup water, vinegar and one 
large tablespoonful butter. Mix the first five articles, add the whole 
yolks, and beat well. Heat the vinegar and water, add a little of 



1 



) 



38 WOMAN'S WORLD COOK BOOK 



it to the eggs, then put all together and cook over hot water until 
it thickens ; add the butter and stir till melted and well blended. 
Serve with boiled halibut. 

GRAVY FOR ROAST BEEF. 
To make it in the pan, pour off nearly all the fat. Put the pan 
on the stove and add dry flour until the fat is all absorbed. Then 
add hot water or hot stock, and stir as it thickens. Cook five to 
eight minutes, season and strain. 

ONION SAljCE FOR ROAST DUCKS. 

Boil six onions until very soft. Change the water twice. Drain 
and rub the onion through a sieve. Add one cup of hot milk, a 
tablespoon of butter, and salt and pepper to taste. 

TO MAKE DRAWN BUTTER 

Put half a pint of milk in a perfectly clean stew pan, and set it 
over a moderate fire ; put into a pint bowl a heaping tablespoonful 
of wheat flour, quarter of a pound of sweet butter, and a salt- 
spoonful of salt ; work these well together with the back or a 
spoon then pour into it, stirring all the time, half a pint of boiling 
water ; when it is smooth, stir it into the boiling milk, let it simmer 
for five minutes or more, and it is done. Drawn butter made after 
this recipe will be found to be most excellent ; it may be made less 
rich by using less butter. 

MINT SAUCE. 

Mix one tablespoonful of white sugar to half a teacupful of good 
vinegar ; add the mint and let it infuse for half an hour in a cool 
place before sending to the table. Serve with roast lamb or mutton. 

CELERY SAUCE. 

Mix two tablespoonf uls of flour with half a teacup of butter ; have 
ready a pint of boiling milk ; stir the flour and butter into the milk ; 
take three heads of celery, cut into small bits, and boil for a few 
minutes in water, which strain off ; put the celery into the melted 
butter, and keep it stirred over the fire for five or ten minutes. 
This is very nice with boiled fowl or turkey. 

BREAD SAUCE. 

One pint milk, one cup bread crumbs (very fine), one onion, sliced, 
a pinch of mace, pepper and salt to taste, three tablespoonfuls 
butter. Simmer the sliced onion in the milk until tender ; strain the 
milk and pour over the bread crumbs, which should be put into a 
saucepan. Cover and soak half an hour ; beat smooth with an egg- 
whip, add the seasoning and butter ; stir it well, boil up on^e, and 
serve in a tureen. If it is too thick, add boiling water and more 
butter. This sauce is for roast poultry. Some people add some of 
the gravy from the dripping pan, first straining it and beating it well 
in the sauce. 

PARSLEY SAUCE. 

Make a drawn butter as directed, dip a bunch of parsley into boil- 
ing water, then cut it fine, and stir into the drawn butter a few 
minutes before taking it up. 

EGG SAUCE. 

Make a drawn butter ; chop two hard-boiled eggs quite fine, the 
white and yolk separately, and stir it into the sauce before serving. 
This is used for boiled fish or vegetables. 



CURRIER PUBLISHING CO., CHICAGO 39 



MINT JELLY. 

Let one tablespoonful of granulated gelatine stand for some time 
in cold water to cover. Boil one cup of granulated sugar and one 
cup of vinegar five or six minutes. Add the softened gelatine and 
one-fourth a teaspoonful, each, of salt and paprika, and stir until 
the gelatine is dissolved. Then add three-fourths of a cupful of 
mint leaves, chopped fine, and enough green vegetable color (liquid) 
to tint as desired. Set the dish into ice and water, and stir oc- 
casionally, until the mixture begins to thicken. Then turn into 
small molds or wineglasses, and set aside to become firm. When 
turned from the molds, garnish with tips from two or three stalks 
of mint. 



40 



WOMAN'S WORLD COOK BOOK 



Game Dishes 



Fowls, when they are young, the combs and the legs will be 
smooth, and rough when they are old. 

A young turkey has a smooth black leg : in an old one the legs 
are rough and reddish. If the bird be fresh killed the eyes will 
be full and fresh, and the feet moist. 

In geese, when they are young, the bills and the feet are yellow 
and have a few hairs upon them, but they are red if the bird be 
old. The feet of a goose are pliable when the bird is fresh killed, 
and dry and stiff when it has been killed some time. Geese are 
called green till they are two or three months old. 

Ducks should be chosen by the feet, which should be supple ; and 
they should also have a plump and hard breast. The feet of a tame 
duck are yellowish, those of a wild one reddish. 

Pigeons should always be eaten while they are fresh : when they 
look flabby and discolored about the under part, they have been kept 
too long. The feet, like those of poultry, show the age of the bird : 
when they are supple, it is young ; when stiff, it is old. Tame pigeons 
are larger than wild ones. 

FRICASSEED RABBITS. 

The best way of cooking rabbits is to fricassee them. Cut them 
up. or disjoint them. Put them into a stew pan ; season them with 
cayenne pepper, salt and some chopped parsley. Pour in a pint 
of warm water (or of veal broth, if you have it), and stew it over 
a slow fire till the rabbits are quite tender ; adding (when they are 
about half done) some bits of butter rolled in flour. Just before you 
take it from the fire, enrich the gravy with a gill or more of thick 
cream with some nutmeg grated into it. Stir the gravy well, but 
take care not to let it boil after the cream is in it. lest it curdle. 
Put the pieces of rabbit on a hot dish, and pour the gravy - over 
them. 

STEWED RABBIT, LARDED. 

One rabbit, a few strips of bacon, rather more than one pint of 
good broth or stock, a bunch of savory herbs, salt and pepper to 
taste, thickening of butter and flour, one' glass of sherry. Well wash 
the rabbit, cut it into quarters, lard them with slips of bacon, and 
fry them ; then put them into a stew pan with the broth, herbs, 
and a seasoning of salt and pepper : simmer gently until the rabbit 
is tender, then strain the gravy, thicken it with butter and flour, 
add the sherry, give one boil, 'pour it over the rabbit, and serve. 
Garnish with slices of one lemon. 

ROAST PARTRIDGE. 

Choose young birds, with dark-colored bills, and yellowish legs, 
and let them hang a few days, or there will be no' flavor to the 
flesh, nor will it be tender. The time they should be kept entirely 
depends on the taste of those for whom they are intended, as what 
some persons would consider delicious, would' be to others disgusting 
and offensive. They may be trussed with or without the head, the 
latter mode being now considered the most fashionable. Pluck, draw, 
and wipe the partridge carefully inside and out ; cut off the head, 
leaving sufficient skin on the neck to skewer back : bring the legs 
close to the breast, between it and the side-bones, and pass a skewer 
through the pinions and thick part of the thighs. When the 
head is left on, it should be brought around and fixed on to the 
point of the skewer. When the bird is firmly and plumply trussed, 
roast it before a nice bright fire ; keep it well basted, and a few 



42 



WOMAN'S WORLD COOK BOOK 



minutes before serving, flour and froth it well. Dish it, and serve 
with gravy and bread sauce, and send to table hot and quicklv. A 
little of the gravy should be poured over the bird, 

ROAST QUAIL. 

Pluck and draw the birds, rub a little butter over them, tie a 
strip of bacon over the breast, and set them in the oven for twenty 
to twenty-five minutes. 

ROAST PRAIRIE CHICKEN. 

The bird being a little strong, and its flesh when cooked a little 
dry, it should be either larded or wide strips of bacon or pork placed 
over its breast. A mild seasoned stuffing will improve the flavor 
of old birds. Dust a little flour over them, baste occasionally, and 
serve. Pheasants may be managed in the same manner. Prairie 
chickens, as well as wild turkeys, should be kept without feeding 
them for at least twelve hours before they are killed ; but, of course, 
it often happens that their crops as distended by a recent hearty 
meal of rank or green food. When cooking wild turkey, wipe the 
cavity with a dry, soft cloth before you stuff. Have a rich force- 
meat, bread crumbs, some bits of fat pork, chopped fine, pepper and 
salt. Moisten with milk, and beat in an egg and a couple of table- 
spoonfuls of melted butter. Baste with butter and water for the 
first hour, then three or four times gravy ; lastly five or six times 
with melted butter. An able housekeeper told me once that she 
always allowed a pound of butter for basting a large wild turkey. 
This was an extravagant quantity, but the meat is drier than that 
of the domestic fowl, and not nearly so fat. Dredge with flour at 
the last, froth with butter, and when he is of a tempting brown, 
serve. Skim the gravy, add a little hot water, pepper, thicken with 
the giblets chopped fine and browned flour, boil up, and pour into 
a tureen. At the South the giblets are not put in the gravy, but 
laid whole, one under each wing, when the turkey is dished. Garnish 
with small fried sausages, not larger than a dollar, crisped parsley 
between them. Send around currant jelly and cranberry sauce with 
it when served. 

TO ROAST SNIPES, WOODCOCKS OR PLOVERS. 

Pick them immediately : wipe them, and season them slightly with 
pepper and salt. Cut as many slices of bread as you have birds. 
Toast them brown, butter them, and lay them in the pan. Dredge 
the birds with flour, and put them in the oven with a brisk fire. 
Baste them with lard, or fresh butter. They will be done in twenty 
or thirty minutes. Serve them up laid on the toast, and garnished 
with sliced oranges, or with orange jelly. 

DEVILED DUCK. 

Split the duck, prick it all over with a fork, cover it either with 
mustard and cayenne pepper, diavolipaste, or Chetney, and broil' it. 
Serve with a glass of lemon-pickle, one of wine, and one of ketchup, 
warmed with three tablespoonfuls of gravy. If Chetney be used the 
sauce will not require sugar, otherwise add a dessertspoonful of pow- 
dered white sugar. 

SCORCHED DUCK. 

Cut half a dozen turnips, and scorch or fry them with a duck in 
butter in a stew pan ; then take out the turnips, and allow the 
duck to stew gently until quite tender ; adding a little water, an 
onion, and pepper and salt, a bay leaf, a few sage leaves, and a sprig 
of thyme. When the duck is tender, strain and thicken the sauce, 
add the turnips to it, and serve it up. 



CURRIER PUBLISHING CO., CHICAGO 



43 



DUCK STEWED WITH GREEN PEAS. 

Put a few sage leaves and some pepper inside the duck, half roast 
it, then dredge, and put it in a stew pan, with a little piece of 
butter, as much water as will cover it, an onion, a bunch of parsley 
and mint, pepper and salt. Let it stew till nearly done, then strain 
the sauce ; add a pint of young shelled peas, and stew all together 
until the whole is sufficiently cooked. 

DUCK STEWED WITH CABBAGE. 

Boil a cabbage, and allow it to drain all night ; half roast a duck, 
and put it into gravy, seasoned with sweet majoram, thyme t onions, 
pepper and salt. Stew the duck until it is done enough, then strain 
and thicken the gravy, and add to it the cabbage cut and fried in 
butter ; heat all together. These dishes may be made with cold 
roast ducks that have appeared at table ; but in that case the gravy 
must be enriched. • 

DUCK STEWED WITH CLARET. 

Make a gravy of the giblets ; rub the duck inside and outside 
with pepper and a little salt ; peel and mince two or three onions, 
and, having half roasted the duck, put it into a stew pan with the 
gravy and onions. Let it stew very gently for two hours, adding, 
towards the end, a glass of claret or port wine ; squeeze the juice 
of a lemon over the duck, and serve it up with fried bread or paste. 
The duck may be stuffed with force-meat, in which a little sage should 
be chopped. 

WILD DUCK STEWED. 

Shred thyme, winter savory and sage very small, and put them 
into some strong broth, with a little pepper, salt, and two spoonfuls 
of wine ; stew them together for a quarter of an hour ; nearly roast 
the ducks, add the gravy that falls from them, Dut not the fat. 
then place a deep dish under them, and pour this sauce through and 
over them into it. Remove the ducks, cut them up, and put them 
with the sauce into a stew pan over a stove, and let them stew 
till they are done enough. 

RABBIT A LA FRANCAISE. 

Cut the rabbit in pieces, reserve the liver ; put a piece of bacon 
cut in pieces into a stew pan, and brown it well, and then lay it 
aside ; put a piece of butter and the rabbit in the pan ; turn and toss 
it well until it is quite white. When it is getting brown, dredge a 
spoonful of flour over it, turning all the while, and when the flour 
is dry put the rabbit in a plate. Then add a piece more of butter to 
the remaining sauce, and stir it well together, and when brown add 
a cupful of water ; continue stirring, and put in the rabbit, with 
plenty of very small onions, the bacon, some mushrooms, a bunch of 
parsley and thyme, and a laurel leaf tied with a thread, and some 
salt and pepper ; let it stew very gently over a slow lire for four 
hours. Add the liver and a glass of port wine one hour before 
serving, and should there not be sufficient sauce, a little gravy from 
time to time put in hot. 

RABBITS STEWED WITH ONIONS. 

Cut up the rabbits, reserving the livers. Put a piece of butter 
rolled in flour into a stew pan, add boiling water, stirring till well 
mixed ; then put in a spoonful of essence of anchovies, a little pepper 
and salt, and then the rabbits slightly dredged with flour. Let them 
stew till tender, boil a bunch of parsley, put the livers into the stew, 
and when they are done enough, chop them with the parsley, a little 
pepper and salt, and enough cream to make them into sauce ; warm 



44 



WOMAN'S WORLD COOK BOOK 



it up in a small saucepan, and spread it equally over the rabbit : have 
ready six large onions, boiled and pulped through a sieve, and mixed 
with cream. Pnt the onions into the center of the dish, the rabbits 
around, and the gravy the last. 

RABBIT STEWED WITH MUSHROOMS. 

Boil two anchovies, or a spoonful of the essence in milk and water, 
pepper and salt, and an onion. Cut up the rabbit, and stew it gently 
until done enough ; then strain the gravy, add a little butter rolled 
in flour, a glass of wine, and mushrooms. Toss the whole together, 
squeeze a little lemon juice over the rabbit, or pour lemon pickle upon 
it, and send it to table with the sauce, and the liver made into force- 
meat balls. 

STEWED PARTRIDGES. 

Truss the partridges with the wings over the back and a skewer 
through the legs ; cut a piece of pork or bacon, and put them into 
a stewpan, with a piece of butter the size of a walnut. Fry the 
bacon brown, and when quite done, put in the partridges and keep 
turning them until they are very brown, taking care that the bacon 
shall be as much on the breast as possible, then add about a tea- 
cupful of gravy. Have ready some greens, or a large cabbage, boiled ; 
when well drained, chop it with butter, pepper and salt, put it 
while warm with the gravy to the partridges and let them stew 
gently for an hour, turning the birds frequently. Serve with the 
bacon underneath and the green round them. 

TO PICKLE PIGEONS. 

Bone and turn them inside out, lard the inside and season with a 
little allspice and salt, in fine powder : then turn them again, and 
tie the neck and rump with thread. Put them into boiling water, 
let them boil a minute or two to plump, take them out and dry 
them well. Then put them boiling hot into the pickle, which must 
be made of equal quantities of white wine and white wine vine- 
gar, with white pepper and allspice, sliced ginger and nutmeg, and 
two or three bay-leaves. When it boils up, put the pigeons in. 
If they are small, a quarter of an hour will do them, but they will 
take twenty minutes if large. Then take them out, wipe them and 
let them cool. When the pickle is cold, take the fat off from it 
and put them in again. Keep them in a stone jar, tied down with 
a bladder to keep out the air. 

Instead of larding, put in some stuffing made of hard yolks of 
eggs and marrow in equal quantities, with sweet herbs, pepper, 
salt and mace. Serve with some of the pickle. 

PIGEONS IN JELLY, A BEAUTIFUL DISH. 
Save some of the liquor in which a knuckle of veal has been boiled, 
or boil a calf's or a neat's foot, put the broth into a pan with a 
blade of mace, a bunch of sweet herbs, some white pepper, lemon- 
peel, a slice of lean bacon, and the pigeons. The heads and feet 
must be left on. but the nails must be clipped close. Bake them, 
and let them stand to be cold ; season them as you like before 
baking. When done, take them out of the liquor, cover them close 
to preserve the color and clear the jelly by boiling with the whites 
of two eggs ; then strain it through a thick cloth dipped in boiling 
water and put into a sieve. The fat must be perfectly removed 
before it is cleared. Put the , jelly over and round them rough. 
Thev must be trussed and the neck propped up with skewers to 
appear in a natural state, before they are- baked. 

ANOTHER WAY. 
Pick two very nice pigeons and make^ them look as well as pos- 
sible by singeing, washing and cleaning* the heads well. Leave the 
heads and the feet on, but the nails must be clipped close to the 



CURRIER PUBLISHING CO., CHICAGO 45 



claws. Roast : them of a very nice brown, and, when done, put a 
little sprig of myrtle into the bill of each. Have ready a savory 
jelly, as before, and with it, half fill a bowl of such a size as shall 
be proper to turn down on the dish you mean it to be served in. 
When the jelly and the birds are cold see that no gravy hangs to 
the birds, and' then lay them upside down in the jelly. Before the 
rest of it begins to set pour it over the birds, so as to be three 
inches above the feet this should be done twenty-four hours be- 
fore serving. This dfsh has a very handsome appearance in the 
middle range of a second course, or, when served with jelly roughed 
large, it makes a side or corner thing, its size being then less. The 
head should be kept up as if alive, by tying the neck with some 
thread and the legs bent as if the pigeon sat upon them. 

A RAGOUT OF PIGEONS. 

Stew the gizzards in a little water with the trimmings, chop them 
very small and chop the liver also. Make them into a forcemeat 
with grated ham, bread-crumbs, herbs, etc., and fill the pigeons 
with this forcemeat rolled round the yolk of a hard-boiled egg. 
Put the pigeons into a stewpan with a little butter to brown them, 
add the gravy from the gizzards, a little flour and an onion. Let 
them stew very gently and them skim the gravy, add to it a glassful 
of wine, or sauce, and. having boiled up the gravy and thickened 
It, serve it with the pigeons. 

PIGEONS WITH PEAS. 

Put thp pigeons into a stewpan, with a little butter, just to stiffen 
them, then take them out, put some small slices of bacon into the 
pan, give them a fine color, then draw them and add a spoonful 
of flour to the butter, then put in the pigeons and bacon, turn them, 
moisten them by degrees with gravy, and bring it to the consistence 
of sauce. Boil it. season it with parsley, young onions, a bay-leaf, 
a clove of garlic and let it simmer. When half done, put" in a 
quart of peas : shake them often. When sufficiently done, take out 
the bay-leaf and dish the pigeons, pouring gravy over them. 

PIGEONS IN JELLY. 

Wash and truss one dozen pigeons. Put them in a kettle with 
four pounds of the shank of veal, six cloves, twenty-five pepper- 
corns, an onion that has been fried in one spoonful of butter, one 
stalk of celery, a bouquet of small herbs, and four and a half quarts 
of water. Have the veal shank broken in small pieces. As soon as 
the contents of the kettle comes to a boil, skim carefully and set 
for three hours where they will just simmer. After they have 
been cooking one hour, add two tablespoonfuls of salt. When the 
pigeons are done, take them up, being careful not to break them, 
and remove the strings. Draw the kettle forward, where it will 
boil rapidly, and keep there for forty minutes : then strain the 
liquor through a napkin, and taste to see Jf seasoned enough. The 
water should have boiled down to two and a half quarts. Have 
two moulds that will each hold six pigeons. Put a thin layer of 
the jelly in these, and set on ice to harden. When hard, arrange 
the pigeons in them and cover with jelly, which must be cold, but 
liquid. Place in the ice chest for six or, better still, twelve hours. 
There should be only one layer of the pigeons in the mould. To 
serve : Dip the mould in a basin of warm water for one minute, 
and turn on a cold dish. Garnish with pickled beets and parsley. 
A tartare sauce can be served with this dish. 

If squabs are used, two hours will cook them. All small birds 
as well as partridge, grouse, etc., can be prepared in the same 
manner. Remember that the birds must be cooked tender, and 
that the liquor must be so reduced that it will become jellied. 



46 



WOMAN'S WORLD COOK BOOK 



Chafing Dish Recipes 



WELSH RAREBIT — NO. 1. 

One and one-half pounds fresh cheese, one tablespoonful butter, 
one teaspoonful dry mustard, one-half pint beer. Put butter in chaf- 
ing dish ; when nearly melted add cheese cut in small dice, mustard 
and a little cayenne pepper. Stir all the time : add a small amount 
of beer to prevent burning. Keep adding beer. Serve hot on toast. 



WELSH RAREBIT— NO. 2. 

Cut one pound of soft American cream cheese into small dice. 
Put one tablespoonful of butter in the chafing-pan, add one-half tea- 
spoonful of dry mustard, one-fourth teaspoonful of paprika, one table- 
spoonful of Worcestershire sauce, and one-fourth cup of beer ; when 
the butter is melted add the cheese, and stir constantly as the cheese 
melts, and add as much more beer as needed to make the cheese 
smooth, about one-half cup in all. When the cheese is all melted 
and about as thick as thick cream, turn it at once over toast or 
wafers ; some persons prefer it on plain fresh bread cut in large slices 
without crust. 

WELSH RAREBIT— NO. 3. 

Put into the blazer on^ tablespoonful of butter, one-fourth tea- 
spoonful of paprika, one tablespoonful of walnut or mushroom catsup. 
Turn in one pound of rich cream cheese, finely crumbed, and begin 
stirring. As the cheese melts, lift the pan from the fire frequently, 
and when most of the cheese is hot, turn in gradually about one-fourth 
cup of cream, adding more or less according to the cheese. It should 
be a smooth batter that does not break in the pouring. Have the 
wafers or toast ready on a fork, dip each piece into the rarebit, until 
covered, and serve quickly on a hot plate ; or if more convenient pour 
it over the wafers. 

FRANKFURTER. 

One can imported frankfurter. Open tin, and put them into charing 
dish. Cover with hot water and boil three minutes, and serve. 

CORN FRITTERS. 

One cupful of cold sweet corn, one beaten egg, two tablespoonfuls 
flour, one-half teaspoonful baking powder, pepper and salt. Make into 
a batter and fry by spoonfuls in butter. 

FRENCH PEAS. 

One can French peas, two tablespoonfuls butter, pepper and salt. 
Put butter in ehaiing dish ; when melted add peas. Season with 
pepper and salt. Cook for about ten minutes. 

CREAMED POTATOES. 

One pint cold potatoes, milk, one tablespoonful butter, one-half tea- 
spoonful salt, one-half saltspoonful pepper, a little chopped parsley. 
Cut the potatoes into cubes or thin slices. Put them into the chafing 
dish, cover with milk, and cook until the potatoes have absorbed all 
the milk. Add the butter, salt, pepper and parsley. 



CURRIER PUBLISHING CO.. CHICAGO 



47 



LYONNAISE POTATOES. 

One pint cold potatoes, sait and pepper, one scant tablespoonful 
minced onion, one heaping tabiespoonful butter, one tablespoonful 
chopped parsley, one tablespoonful vinegar. Fry the onion in the 
butter until yellow. Add the potatoes seasoned with salt and pepper, 
and stir with a fork until they have absorbed all the butter, being 
careful not to break them. Add the parsley and serve hot. The vine- 
gar heated with the butter gives the potatoes a nice flavor. 

STEWED MUSHROOMS. 

One-half pint button mushrooms, two tablespoonfuls butter, one 
teaspoonful salt, one-half teaspoonful pepper, one small piece mace, 
Put the butter into the chafing dish and melt ; add the mushrooms, 
salt, pepper and mace well pounded. Stew until the mushrooms are 
done and serve on a hot dish. 

MUSHROOMS WITH BACON. 

One dozen mushrooms, six slices of bacon. Fry the bacon (which 
should be streaked with lean) in the chafing dish, in the usual way. 
Just before it is done put in the mushrooms and fry slowly until 
done. Serve hot. 

FRIED MUSHROOMS. 

Mushrooms, one-tablespoon ful butter, salt and pepper. Soak the 
mushrooms a few minutes in salt and water, after cleaning and re- 
moving the stem. Put the butter and mushrooms into the chafing dish 
and fry slowly, and season with pepper and salt. Place the mush- 
rooms on a dish with the hollow side up, and pour over them the 
gravy formed of the butter and juice. 

DELICIOUS OMELETTE. 

Three fresh eggs, pepper and salt, two tablespoonfuls cream, one 
tablespoonful butter. Beat the eggs and cream lightly, with pepper 
and salt. Melt the butter ; when very hot pour in the mixture. Scrape 
the cooked egg up rapidly from all parts of the pan. When cooked 
fold to the side opposite the handle. Turn over the pan a warm 
plate and reverse quickly, leaving the omelette on the plate. 

PLAIN OMELET. 

Four fresh eggs, four tablespoonfuls milk, one walnut of butter. 
Break the eggs into a bowl with the milk, and whip very thoroughly. 
Put the butter into the chafing dish, and when very hot run the egg 
into it. Run a thin-bladed knife under the bottom to loosen, but do 
not stir. When done, quickly and carefully roll the edge over and 
over until all rolled up. Turn out on a hot plate and serve. 

JELLY OMELET. 

Four fresh eggs, four tablespoonfuls milk, one tablespoonful but- 
ter, jelly. The same as plain omelette, and just before folding spread 
with any kind of jelly (currant or grape is best). Fold quicklv and 
sprinkle with powdered sugar. * ? 

HAM OMELET. 

Four fresh eggs, four tablespoonfuls milk, one tablespoonful butter 
three tablespoonfuls cooked ham. The same as plain omelette, and add 
the ham. chopped fine, as soon as it begins to thickpn. 



48 



WOMAN'S- WORLD COOK BOOK 



PORK CHOPS. 

Pork chops, pepper and salt, a little butter. The chops should be 
half an inch thick, trimmed neatly and not too fat. Sprinkle on 1 both 
sides with salt' and pepper. Melt the butter in the chafing dish. 
When hot put. in .the , chops and fry them until they are very well 
done. Serve with, apple sauce. 

FRIZZLED HAM. 

Lean ham. one tablespoonful butter, one tablespoonf ul flour, one 
pint milk, pepper. Cut the ham into thin shavings. Melt the but- 
ter, fry the ham until it begins to color, sprinkle the flour over it 
and fry until, browned nicely, stirring about to keep from scorch- 
ing. Pour in the milk, boil up once, with pepper and serve. 

LAMB CHOPS, BREADED. 

Chops, one raw egg. pepper and salt, fine cracker crumbs, lard. 
Pepper and salt the chops and dip in the egg. Then roll in the 
crumbs and fry .a nice brown. 

DRIED BEEF. 

One-half pound chipped beef, two tablespoonf uls butter, one table- 
spoonful flour, one and one-half pints milk. Melt the butter. When 
hot add the beef. Fry until brown, add the milk, cream the flour with 
a little cold milk and thicken. Pour over sippets of toast and serve. 

EXCELLENT BEEFSTEAK. 
Porterhouse steak, butter, cream, pepper and salt, yolk of one egg. 
Heat the chafing dish quite hot. Lay the steak in the hot dry dish, 
and cover instantly as tightly as possible. When the meat touches 
the heated dish it will seethe and adhere to it. but in a few seconds it 
will become loosened and juicy. Turn the steak quickly every half 
minute, leaving it uncovered as little as possible. When nearly done 
sprinkle with pepper and salt. Finish cooking, take up and^ place 
between hot plates, with a piece of butter on top. If you wish much 
gravy add three or four tablespoonfuls of rich sweet cream to the 
juice remaining in the chafing dish, let it boil up and stir in quickly 
the well-beaten yolk of an egg. Pour the gravy over the steak and 
serve hot. 

BEEF CROQUETTES. 

Cold roast beef, bread crumbs, a little milk, one beaten egg. pow- 
dered cracker, pepper and salt, parsley. Chop the beef fine and add 
to it one-third as much bread crumbs as meat. Moisten with a little 
milk, season with pepper and salt and form into balls. Dip these 
into the beaten egg. roll in cracker and fry in the chafing dish in but- 
ter. Garnish with parsley. 

PORK TENDERLOIN. 

One pork tenderloin, one tablespoonful butter, one tablespoonful 
chopped onion, three heaping tablespoonfuls horseradish. Cut ten- 
derloin crosswise into half-inch slices and put in the chafing dish with 
butter and onion : thoroughly cook, which will take about ten minutes. 
When done add vinegar and reduce the heat. Melt two ounces of 
butter and stir in horseradish, freshly grated, and use as a sauce. 

OYSTERS A LA CREME. 

Twenty-five oysters (blanched and drained), two tablespoonfuls but- 
ter, one-half pint cream, one saltspoonful of salt, one saltspoonful of 
pepper, mace or nutmeg, two bay leaves, two dessertspoonfuls cracker 
crumbs. Put in chafing dish butter, salt, pepper, a little mace or nut- 
meg, and two bay leavos. When it boils sift in the pounded cracker, 
add the oysters and cook two minutes. Serve on hot toast. 




49 



50 



WOMAN'S WORLD COOK BOOK 



OYSTER CROQUETTES. 

Hard end of oysters, mashed potatoes, two teaspoonfuls butter, one 
teaspoonful of salt, one-half teaspoonful of pepper, one-half gill of 
cream, lard. Take the ends of oysters and scald them : then chop fine 
and add equal weight of mashed potatoes, with butter, salt, pepper 
and cream. Make in small rolls, dip in beaten egg, then in cracker 
crumbs and fry in sweet lard until a nice golden brown. 

PAX ROAST. 

One dozen large oysters, one-half pint oyster liquor, one table- 
spoonful of butter, salt and pepper, two slices of toast. Melt the 
butter : as it creams add the oysters, liquor, salt and pepper. Cover 
and cook two minutes. Put six of the oysters on a thin slice of toast 
on a hot plate with sufficient liquid to moisten the toast and serve, 

LITTLE PIGS IN BLANKET. 
Large oysters, fat English bacon, pepper and salt, buttered toast. 
Season the oysters with pepper and salt. Wrap each in a very 
thin slice of bacon and fasten with a wooden toothpick. Have the 
chafing dish very hot, and cook the pigs just long enough to crisp 
the bacon, taking care not to let it bum. Serve hot on small pieces 
of toast. Garnish with parsley. 

LOBSTER CURRY. 
Lobster, vinegar, butter, curry, lemon, parsley. Chop the lobster 
coarsely, warm in a chafing dish, and serve with a sauce composed 
of equal parts of vinegar, water and melted butter and curry. Garnish 
with lemon and parsley. 

LOBSTER A LA NEWBERG — NO. 1. 
One large lobster, one tablespoonful butter, one gill wine, three 
eggs, one-half pint cream. Take the nicest part of lobster, cut in 
small slices, put in chafing dish with butter, season well with pepper 
and salt, pour the wine over it : cook ten minutes. Add the beaten 
yolks of eggs and the cream. Let all come to a boil and serve im- 
mediately. 

LOBSTER NEWBERG — NO. 2. 

Pick all the meat from two good-sized lobsters, and cut into inch 
pieces. Place in' a sauce-pan over a hot range with one ounce of 
fresh butter, season with salt, add half a saltspoon of red pepper, 
two medium-sized truffles cut into dice-shaped pieces. After cooking 
five minutes add a wineglass of Madeira wine. In three or four 
minutes add three egg yolks, beaten with a half-pint of sweet cream : 
stir about two minutes longer until it becomes thick and serve. This 
curdles easily from the overcooking of the egg, and should not be put 
together until just before serving. 

LOBSTER NEWBERG— NO. 3. 
Cut the meat of a large, freshly boiled lobster into small pieces. 
Mash and sift the yolks of two hard-boiled eggs and make them into 
a paste with a little cream. Melt two tablespoonfuls of butter in 
the chafing pan. add one tablespoonful of flour and the egg paste, 
and when "smooth add slowly one cup of cream. There will be less 
danger of the cream curdling if one-fourth teaspoonful of soda is first 
stirred into it. When the cream sauce boils, put in the lobster and 
season with a little salt and pepper, and a tiny bit of mace. Let it 
cook for two minutes, or until quite hot, then stir in two tablespoon- 
fuls of sherry and serve at once on wafers. 

LOBSTER CROQUETTES. 
Meat of one lobster, bread crumbs, pepper and salt, powdered mace, 
two tablespoonfuls melted butter, two beaten eggs, pulverized cracker. 
Chop the meat of a boiled lobster fine, add pepper and salt and 



CURRIER PUBLISHING CO., CHICAGO 51 



powdered mace. Mix with this one fourth as much fine bread crumbs 
as you have meat, and the melted butter, and form into pointed balls. 
Roll these in the beaten egg, then in the pulverized cracker, and fry 
in butter. Serve dry and hot and garnished with parsley. 

LOBSTER RISSOLES. 
Meat of one boiled lobster, coral of one lobster, yolks of three 
hard-boiled eggs, cayenne pepper and salt, nutmeg, one tablespoonful 
flour, two tablespoonfuls milk, one egg. Mince the meat of lobster 
fine ; pound the coral smooth and grate the yolks of eggs. Season with 
cayenne pepper, salt and nutmeg. Make a batter of milk, flour and 
egg. Beat well and gradually mix the lobster with it. When stiff 
enough to form, roll in balls the size of a large plum. Fry in a 
chafing dish in fresh butter and serve either hot or cold. 

STEWED CODFISH WITH POTATO. 
One cupful of picked fish. One cupful mashed potatoes. One large 
tablespoonful butter. Milk. Pepper and salt. Prepare the fish 
as for codfish balls (soak, boil and pick into shreds). Add the pota- 
toes, butter and enough milk to make the mixture quite moist. Put 
into the chafing dish with enough boiling water to keep it from 
scorching. Stir until it is very hot, add the pepper and salt, and 
serve. 

MACKEREL BALLS. 
Salt mackerel. Cold mashed potatoes. Two beaten eggs. A pinch 
of pepper. One tablespoonful of butter. Soak the fish over night, 
and in the morning pour some boiling water over it. Pick it up care- 
fully, removing the bones. Add an equal quantity of cold mashed 
potatoes, the beaten eggs and pepper, and shape in balls the size of 
an egg. Put the butter in the chafing dish and when hot put in the 
balls and fry brown. Turn and brown the other side. Serve hot, 
garnished with parsley. 

STEWED OYSTERS. 
Twelve good-sized oysters. One-half pint milk. A small lump of 
butter. Salt and pepper. Boil the milk, add the butter, then the 
oysters, and season with pepper and salt. Allow the milk to boil 
up once and serve. 

OYSTERS FRIED IN BATTER. 
Oysters. Three eggs well beaten. Three tablespoonfuls milk. One 
tablespoonful flour. Liquor of oysters. Salt. One tablespoonful but- 
ter. Make a batter of the beaten eggs, milk and flour, seasoned with 
salt and the liquor of oysters. Put the batter into the chafing dish 
and when hot drop the oysters one at a time into the batter ; filling 
the spoon with batter, drop them into the hot butter and fry a rich 
brown. 

CELERIED OYSTERS. 

One dozen large oysters. One tablespoonful chopped celery. One 
teaspoonful of butter. One wineglassful good sherry. Salt and pepper. 
Melt the butter, add the oysters and celery ; salt and pepper to taste, 
cover and simmer three minutes, add the sherry, simmer two minutes 
longer and serve on toast. 

OYSTERS OX TOAST. 

One dozen oysters. Yolks of two eggs. One gill rich cream. Salt, 
pepper and nutmeg. One teaspoonful butter. Buttered toast. Chop 
the oysters moderately fine and season with the salt, pepper and nut- 
meg. " Melt the butter, add the oyster mince. Beat the yolks of the 
eggs with the cream and stir into the dish. When the eggs set, serve 
on" slices of buttered toast. 

LAMB, MINCED. 

Cold roast lamb. Salt and pepper. One cupful of stock. Browned 
flour. Mince the meat fine, and season highly. Put the stock into 



52 



WOMAN'S WORLD COOK BOOK 



the chafing dish, and when hot stir in the meat. Heat thoroughly ; 
thicken with the browned flour. 

FRIED CHICKEN. 

One young tender chicken. Two ounces of butter. Salt and pepper. 
Cress. Cut the chicken in pieces for stewing, dust with salt and pep- 
per. Melt the butter, put in the chicken, and cook very slowly until 
well done and nicely browned. Turn and cook the other side in the 
same way. When done remove to a hot platter, put some bits of but- 
ter on the chicken, set in the oven a moment and serve. Garnish 
with cress. 

FRIED EGGS. 

Four eggs. Fat. Melt the fat. and when hot break the eggs into 
a saucer, and slide them gently into the dish. Dip the fat over them 
to cook them on top. Serve when the white is done. For fat many 
prefer lard as the eggs are whiter, but butter imparts a better flavor, 
and ham drippings are still better. 

POACHED EGGS. 

One pint milk. Six eggs. One tablespoonful butter. One tea- 
spoonful salt. Three slices of buttered toast. Heat the milk. Just 
before it boils stir in the butter and salt. Pour in the eggs beaten 
to a froth and stir constantly until it thickens — about two minutes. 
Put out the lamp and stir half a minute or so. Pour over the toast. 

SCRAMBLED EGGS. 
Six eggs. One tablespoonful butter. Salt and pepper. Break the 
eggs into a dish, preserving the yolks unbroken. Put into the chafing 
dish enough butter to oil the bottom and when heated slip in the 
eggs, adding the butter, and season. Stir from the bottom until 
cooked. 

DROPPED EGGS. 

Fresh eggs. Salt. Partly fill the chafing dish with boiling water 
and throw in a little salt. Break eggs into a saucer one by one 
and drop into the water, taking care not to break the yolks nor scat- 
ter the white. Dip boiling water over the yolks with" a spoon until 
the white sets. Take out separately on slices of toast. 



CURRIER PUBLISHING CO., CHICAGO 53 



Salads 



DRESSING FOR SALAD. 

Two raw eggs, one tablespoonful of butter, eight tablespoonfuls of 
vinegar, one-half teaspoon of mustard. Put in a bowl over boiling- 
water and stir until it becomes like cream, pepper and salt to 
your taste. 

A MAYONNAISE DRESSING. 

Yolk of one raw egg, one level teaspoonful of dry mustard, one 
saltspoonful of white pepper, a small pinch of cayenne pepper, 
juice of half a lemon. Mix these ingredients with a wooden spoon 
until they have a creamy, white look, then add drop by drop, 
three gills of salad oil, stirring constantly. If it thickens too fast, 
add a little of the juice of the second half of lemon, then add 
gradually four tablespoonfuls of strong vinegar. Keep cool until 
used. This is easily made and very nice. 

FRENCH DRESSING. 

Five tablespoonfuls oil. Half pint strong vinegar. Two teaspoon- 
fuls mustard. One teaspoonful salt. Half teaspoonful pepper. A 
little cayenne. Four eggs, well beaten. Put vinegar on the stove 
in a kettle of hot water and let it come to a scald ; add the rest 
of the ingredients and stir till it thickens. 

FROZEN TOMATO SALAD. 

Peel and chop fine, eight ripe, firm tomatoes. Season with a 
little salt, pepper and sugar, and three drops of onion juice, turn 
into a freezer and freeze. Fill a melon mold with this frozen 
mixture, pack in ice and salt, and let it stand for several hours 
to ripen. Serve on a bed of white celery leaves, garnished with 
olives, with mounds of thick dressing over it. 

FRENCH SALAD DRESSING. 

The best way to prepare French dressing is to take a clean vine- 
gar or wine bottle with a good cork. Into this put two tumbler- 
fuls of best salad oil, one-half cupful of vinegar, heaping teaspoon- 
ful of salt and saltspoonful of cayenne. Then shake till the whole 
is mixed and forms an emulsion. It is most easily mixed done 
by clasping each end of bottle with the hands and shaking side- 
ways rather than up and down. 

PINEAPPLE SALAD. 

Shred two heads of lettuce as fine as you would shred cabbage 
for slaw. Have ready one cupful celery, cut fine ; one small pine- 
apple, cut into quarter-inch cubes ; one cupful of mayonnaise dress- 
ing and one cupful of whipped cream. When readv to serve, in the 
center of each plate, scatter the lettuce. Then on this sprinkle a 
tablespoonful of celery first, then one of pineapple, then one of 
nuts. Mix the mayonnaise with the whipped cream and put a 
tablespoonful of this on top of all. 

CABBAGE SALAD. 

Roll back the outer leaves of a small heavy cabbage. Cut the 
center, leaving the shell entire. Shred the heat leaves thin and 
soak in ice water. Drain and dry. Add two green peppers, cut 
in fine strips and mix with a French dressing, using half a tea- 



54 



WOMAN'S WORLD COOK BOOK 



spoonful of salt, a quarter teaspoonful of pepper, one teaspoonful 
vinegar and four of oil. Stir until blended ; pour on the cabbage 
and peppers and refill shell. 

CHERRY SALAD. 

Remove the stones from the fruit and fill the cavities with whole 
blanched almonds or finely chopped nut meats. Mayonnaise flavored 
with maraschino is served, and cream cheese balls mixed with mar- 
aschino cherries and rolled in powdered nut meats are placed on 
the side of the dish in which the salad is served. 

DELICIOUS SALAD. 

For a delicious salad make a lemon jelly with less sugar than 
when it is used for dessert, add English walnut meats and stiffen, 
in small molds. Before serving, turn the jelly onto plates coverea 
with shredded lettuce leaves, arranged in neat fashion, and serve 
with mayonnaise. 

CABBAGE AND PEANUT SALAD. 

Prepare two cupfuls of finely shredded white cabbage and one- 
fourth cupful of finely chopped or ground peanuts. Pour six 
tablespoonfuls of olive oil into the salad bowl, add two teaspoon - 
fuls of vinegar, a level teaspoonful of salt and a saltspoonful of 
pepper. Beat until thick; stir in nuts and cabbage. 

LOBSTER SALAD. 

The meat of two lobsters, three-quarters the same bulk of celery, 

yolk of five eggs, two teaspoonfuls of mustard, one teaspoonful 

Stepper, half teaspoonful salt, one-third cupful vinegar. One small 

bottle oil, stirred gradually into the egg, a few drops 'at a time. 

After it begins to thicken, add the other ingredients, well mixed 
in the vinegar. 

STUFFED CUCUMBER SALAD. 

Peel cucumbers and cut in two, lengthwise, scrape from each half 
all the seeds and fill with this mixture. Take one small tender leaf 
of new cabbage, two or three fine lettuce leaves, half a dozen 
pitted olives, two or three sprigs of parsley, some sprays of water- 
cress, chop rather fine and dress with oil, vinegar, pepper and 
salt, in the usual proportions, and add if you like, a bit of 
horseradish. 

POTATO SALAD. 

Take about twelve good sized boiled potatoes cut in small pieces, 
three onions cut fine, two green cucumbers sliced thin and well 
salted. 

Dressing : one and one-half cupfuls vinegar, not too strong ; lump 
of butter, size of egg, two eggs well beaten with two spoonfuls 
of flour and half a teaspoonful prepared horseradish. Cook slowly 
so as not to be too lump. 

FRUIT SALAD. 

Cut into small pieces the following fruit : Two large oranges, 
six bananas, one pound green grapes, six apples, ten cents' worth 
of shelled walnuts, two-thirds of a can of pineapple. 

Pour this dressing upon the fruit : One tablespoonful of water, 
juice of one lemon, butter, size of walnut, one tablespoonful of 



CURRIER PUBLISHING CO., CHICAGO 



vinegar, pinch of salt, two tablespoonfuls of sugar, pinch of salt, 
two tablespoonfuls of sugar, one-half teaspoonful of ground mustard. 
Boil all the ingredients until it thickens. Then pour this dress- 
ing into the beaten yolks of two eggs. Place over a pan of hot 
water until thick. One cup of cream, whipped. Lastly, put all 
fruit 'and dressing into the whipped cream. This amount serves 
twelve people. 

CHICKEN SALAD. 

One fat chicken, boil and chop fine. Six hard boiled eggs. Three 
large bunches of celery. Sis large sour pickles. One tablespoonful 
of mustard. One-half * teaspoonful of black pepper. Salt to taste. 
Mix with one teacupful of vinegar. Mash yolks of eggs with 
grease of fowl. One tablespoonful of celery seed. Use whites of 
eggs. Mix all and let stand several hours before serving. 

FLOWER SALAD. 

Peel, wipe and chill four small ripe tomatoes. When ready to 
serve, cut in eighths, not severing the sections, and open like the 
petals of a flower on a crisp lettuce leaf. Fill the center with 
chopped apples and celery, or with small onions and serve with 
mayonnaise dressing. 

RED, WHITE AND GREEN. 

Chill peeled tomatoes. Pour boiling water over a green pepper, rub 
off the outer layer of skin, cut out the stem, remove and discard 
the seeds, and then set the pepper in a cool place to become thoroughly 
chilled. Peel half a Spanish or other mild onion, then cut into 
exceedingly thin slices and separate .these into rings ; set these, also, 
to chill. When ready to serve set the tomatoes, cut into halves or 
slices, into a salad bowl and pour over them B'rench dressing , (one 
tablespoonful of oil to each two slices). Cut the pepper into narrow 
rings. Mix the pepper and onion with French dressing, turning 
the slices over and over and crushing them slightly in the dressing. 
Use enough dressing to moisten them thoroughly. Sprinkle the 
dressed onion and pepper over ^the slices of tomato and serve at 
once. 

CUCUMBER SALAD. 

Peel and cut the cucumbers into quarter-inch slices. Soak in ice 
water. Scald and peel three or four large tomatoes. Cut them in 
halves and remove the seeds. Drain and cut the cucumbers in small 
dices, season with salt, pepper, oil and lemon juice or vinegar. Put 
them into the cavities, and when ready to serve, put a spoonful of 
boiled dressing on each. 

CABBAGE SALAD. 

Cut half a white cabbage in very thin strips, sprinkle with salt, 
put it between two plates, and let it stand one hour. Drain off 
the water, sprinkle it with a French dressing. Pile it lightly in a 
dome-shaped mass. Cut cord beets in thin slices, separate into rings, 
and arrange the rings in an overlapping border around the base, 

OYSTER SALAD. 

Clean one pint of white celery, and cut into fine pieces. Season 
with salt. Parboil one pint of oysters, drain, and when cold mix 
them with a French dressing. Put a layer of shredded lettuce in a 
salad bowl, sprinkle with a French dressing, add the oysters and 
celery, cover with a mayonnaise dressing and garnish with pickled 
barberries. 

SWEETBREAD SALAD. 
Parboil twenty minutes, cool, remove fat and veins, separate into 



56 



WOMAN'S WORLD COOK BOOK 



small pieces, or cut into dice. Mix thein with an equal amount of 

fine celery. Season with mayonnaise or boiled cream dressing. Serve 
on a bed "of- shredded lettuce, and garnish with shrimps or with pickled 
barberries. 

CELERY SALAD. 
One boiled egg. one raw egg. one tablespoonful salad oil. one 
teaspoonful white sugar, one saltspoonful of salt, one saltspoonful of 
pepper, four tablespoonfuls of vinegar, one teaspoonful made mustard. 
Prepare the dressing as for tomato salad ; cut the celery into bits 
half an inch long and season. Eat at once, before the vinegar injures 
the crispness of the vegetable. 

COLD SLAW. 

Chop or shred a small white cabbage. Prepare a dressing in the 
proportion of one tablespoonful of oil to four of vinegar, a teaspoonful 
of made mustard, the same quantity of salt and sugar, and half as 
much pepper. Pour over the salad, adding, if you choose, three 
tablespoonfuls of minced celery; toss up well and put into a glass 
bowl. 

CREAM DRESSING FOR COLD SLAW. 

Two tablespoonfuls whipped sweet cream, two of sugar, and four 
of vinegar : beat well and pour over cabbage, previously cut very 
fine and seasoned with salt. 

SALMON SALAD. 

One quart of cooked salmon, two heads of lettuce, two tablespoon- 
fuls of lemon juice, one of vinegar, two of capers, one teaspoonful 
of salt, one-third teaspoonful dressing. Break up the salmon with two 
silver forks. Add to it the salt, pepper, vinegar and lemon juice. 
Put in the ice chest or some other cold place, for two or three 
hours. Prepare the lettuce as directed for lobster salad. At serving 
time, pick out leaves enough to border the dish. Cut or tear the 
remainder in pieces, and arrange these in the center of a flat dish. 
On them heap the salmon lightly, and cover with the dressing. 
Now sprinkle on the capers. Arrange the whole leaves at the base, 
and, if vou choose, lav one-fourth of a thin slice of lemon on each 
leaf. 

TOMATO SALAI*. 
Take the skin, juice and seeds from nice fresh tomatoes, chop what 
remains with celery, and add a good salad dressing. 

SALAD DRESSING. 
Yolks of two hard-boiled eggs rubbed very fine and smooth, one 
teaspoonful English mustard, one of salt, the yolks of two raw eggs, 
beaten into the other, dessertspoonful of fine "sugar. Add very fresh 
sweet oil poured in by very small quantities, and beaten as long as 
the mixture continues to thicken, then add vinegar till as thin as 
desired. If not hot enough with mustard, add a little cayenne 
pepper. 

LETTUCE. 

The early lettuce, and first fine salad, are five or six leaves in a 
cluster ; their early appearance is their greatest recommendation, 
cabbage or white heart lettuce is later and much more delicate. 
Break the leaves apart one by one from the stalk and throw them 
into a pan of cold water ; rinse them well, lay them into a salad 
bowl or a deep dish, lay the largest leaves first, put the next size 
upon them, then lay on the finest white leaves, cut hard-boiled 
eggs in slices or quarters and lay them at equal distances around 
the edge and over the salad : serve with vinegar, oil and made mus- 
tard in the castor. Or. having picked and washed the lettuce, cut 
the_leaves small ; put the cut salad in a glass dish or bowl, pour 
a salad dressing over and serve, or, garnish with small red rad- 
ishes, cut in halves or slices, and hard-boiled eggs cut in quarters 
or slices ; pour a salad dressing over when ready to serve. Serve 
with boiled lobster, boiled fowls, of roasted lamb or veal. 



58 



WOMAN'S WORLD COOK BOOK 



Cheese Recipes 



A DELICIOUS CHEESE SOUFFLEE. 

To a oream sauce made with one and one-half tablespoon flour, 
two tablespoons butter, three-fourths cupful of milt, add one-half 
teaspoon salt, a speck of cayenne, one cupful of chopped cheese. 
When partly cooled add three eggs well beaten. Pour into buttered 
baking dish and bake slowly for thirty minutes. 

CHEESE FRITTERS. 

Cheese fritters are a good supper dish to serve with cold sliced 
meat, and require but a minimum of time for their preparation. 
Melt one-fourth of a cupful of butter and add one-fourth of a cup- 
ful of flour, one-fourth of a cupful of corn starch and three-fourths 
of a teaspoonful of salt. Stir until well blended, then pour pn 
gradually, while stirring constantly, two cupfuls of scalded milk. 
Bring to the boiling point, and let boil two minutes ; then add the 
yolks of two eggs slightly beaten and one-half cupful of grated 
cheese. Pour into a buttered shallow pan, and cool. Turn out on 
a board, cut in squares, diamonds or fingershaped pieces, and ar- 
range in a pan. Sprinkle with one-third of a cupful of grated 
cheese, and brown in a moderate oven. 

MACARONI AND CHEESE. 

Wash macaroni and soak in warm water one hour, then heat 
slowly ; add butter, cheese and as much milk as is necessary, using 
the water it was heated in, bake one-half hour in moderate oven 
and serve. 

CHEESE WAFERS. 

Spread Long Branch salted wafers well with butter and plenty 
of thin slices of cheese. Place in a very hot oven until cheese is 
melted. 

Serve with salad. 

WELSH RAREBIT. 
Have water in double boiler or chafing dish. One tablespoonful 
of butter, one and one-half pound of cheese grated, one teaspoon- 
ful of mustard, one teaspoonful of red pepper, three eggs beaten 
well, one-half pint ale mixed with the eggs, stir in after cheese is 
melted. Serve on Long Branch crackers. A very delicious dish. 

DEVILLED CHEESE. 

To save the dry scraps of cheese run them through meat chopper. 
Make a cream of one tablespoonful of butter, one tablespoonful 
of flour, one pint of milk ; into this stir the cheese (one-half pint 
sufficient) with one teaspoonful of mustard and one of salt added. 
Flour with catsup or onion juice if preferred. Pour into jars, 
set aside to cool. Delicious for luncheon. 

CHEESE BALLS. 

Take one package of cream cheese 'and cream it, add to this a 
pinch of salt, ten walnut meats finely ground. When well mixed 
together, take a teaspoonful and roll it, and place a half walnut 
meat on each side. 

This will make about twenty balls and is delicious with salad 
or pie. 



CURRIER PUBLISHING CO., CHICAGO 59 



CHEESE SOUFFLE. 

Two tablespoonfuls of butter and the same of flour. Cook without 
browning and add one cupful of milk. Season with salt and pepper 
and cook to a smooth surface sauce. Remove from the fire and add 
the well-beaten yolks of four egs. Return to fire and cook for ten 
minutes. Take from the fire and stir in one cupful of American 
cheese cut in rather fine pieces and the stiffly beaten whites of the 
eggs, folding them in carefully. Cook in a chafing dish or double 
boiler or over water in the oven. Should have a very gentle heat 
and be dry when served. An hour and a half is none too long. 



Egg Dishes 



APPLE OMELET. 

Take nine large tart apples, four eggs, one cupful of sugar, one 
tablespoonful of butter ; add cinnamon or other spices, to suit your 
taste. Stew the apples till they are very soft, mash them 
so there will be no lumps. To be served with roast or broiled spare 
ribs. Is very tappetizing and delicious. 

EGG OMELET. 

Five well beaten eggs, one and a half cupfuls of milk, three table- 
spoonfuls of flour. Mix the flour in a little milk and add to eggs 
and milk, put a tablespoonful of butter in a spider and when it is 
hot turn in about half of the above mixture. 

SHIRRED EGGS. 

Cut six small sausages in one-half -inch pieces, and fry in one and 
one-half teaspoonfuls of melted butter six minutes. Add one cup- 
ful of tomato sauce and one teaspoonful of finely chopped parsley. 
Put the mixture in six shirred-egg dishes and slip two uncooked 
eggs in each dish. Bake in a moderate oven until the eggs are set, 
and serve at once. 

STUFFED EGGS. 

When made i after the following fashion have an epicurean taste. 
Cook six eggs until hard-boiled, and when cold cut in halves cross- 
wise. Remove the yolks and mash three ; season the mashed yolks 
with three tablespoonfuls of melted butter, three anchovies finely 
chopped, two teaspoonfuls of tarragon vinegar, one tablespoonful of 
French mustard, one-half tablespoonful of fine chopped capers, one- 
half teaspoonful of paprika, and salt to taste. When thoroughly 
mixed, shape into the forms of the original yolks and refill the 
whites. Place each egg on a slice of tomato seasoned with French 
dressing, and arrange on crisp lettuce leaves. 

CHEESE OMELET. 

Beat four eggs slightly, and season with one-fourth of a teaspoon- 
ful of salt and ia few grains of cayenne. Melt one and one-fourth 
tablespoonfuls of butter in an omelet pan, pour in the mixture, and 
cook slowly, without stirring, until firm. Loosen from the pan, roll, 
and sprinkle with two tablespoonfuls of grated cheese. 

CREAMED EGGS. 

Boil six eggs twenty minutes. Make one pint of cream sauce. 
Have six slices of toast on a hot dish. Put a layer of sauce on 
each one and then part the whites of the eggs, cut in thin strips 
and rub part of the yolks through a sieve onto the toast. Repeat 
this, and finish with a third layer of sauce. Place in the oven for 
about three minutes. Garnish with parsley and serve. 



60 



AYOMAX'S WORLD COOK BOOK 



SOFT BOILED EGGS. 
Place the eggs in a warm saucepan and cover with boiling water. 
Let them stand where they will keep hot, but not boil, for ten 
minutes. This method will cook both whites and yolks. 

EGGS UPON TOAST. 
Put a good lump of butter into a frying-pan. When it is hot, 
stir in four or five well-beaten eggs, with pepper, salt and a little 
parsley. Stir and toss for three minutes. Have ready to your hand 
some slices of buttered toast (cut round with a tin 'cake 'cutter be- 
fore they are toasted), spread thickly with ground or minced tongue, 
chicken or ham/ Heap the stirred eggs upon these in mounds, and 
set in a hot dish garnished with parsley and pickled beets. 

EGGS A LA SUISSE. 
Spread the bottom of a dish with two ounces of fresh butter ; 
cover this with grated cheese, break eight whole eggs upon the cheese 
without breaking the yolks. Season with red pepper and salt if 
necessary, pour a little cream on the surface, strew about two 
ounces of grated cheese on the top. and set the eggs in a moderate 
oven for about a quarter of an hour. Pass a hot salamander over 
the top to brown it. 

EGGS BROEILLE. 
Six eggs, half a cupful of milk. or. better still, of cream, two 
mushrooms, one teaspoonful of salt, a little pepper, three tablespoon- 
fuls of batter, a slight grating of nutmeg. Cut the mushrooms into 
dice, and fry them for one minute in one tablespoonful of butter. 
Beat the eggs. salt, pepper and cream together and put them in 
a saucepan. Add the butter and mushrooms to these ingredients. 
Stir over a moderate heat until the mixture begins to thicken. 
Take from the fire and beat rapidly until the eggs become quite 
thick and creamy. Have slices of toast on a hot dish, heap the 
mixture on these and garnish with points of toast. Serve im- 
mediately. 



CURRIER PUBLISHING CO., CHICAGO 



61 



Desserts 



PEACH SPONGE. 
Soak a teaspoonful of granulated gelatine in a fourth of a cup- 
ful of cold water until soft, dissolve by standing in hot water 
and strain into a cupful of fruit juice and the mashed pulp, add the juice 
of one lemon and let cool. ( Cook one cupful of sugar and one- 
third of a cupful of water to the thread, and add gradually to the 
stiffly-beaten whites of three eggs. Beat until smooth and add 
the gelatine mixture by the spoonful when it commences to thicken. 
Add "more sugar if needed, turn into a mold and chill. Garnish 
with sweetened whipped cream, flavored with vanilla. This is a 
simple, delicious dessert. Any kind of fruit juice or mashed fruit 
may be used in place of orange, as strawberries, red raspberries, 
or "peaches, varying amount of sugar according to the acidity of 
the fruit. 

CANTALOUPE CHARLOTTE RUSSE. 
Cut the chilled melons in halves, remove the seeds and fill with 
shaved ice. When ready to serve remove the ice and fill with the 
charlotte russe. Whip a pint of cream to a stiff froth, soak half 
an ounce of gelatine in three tablespoonfuls of cold water for thirty 
minutes, then dissolve with two of boiling water. Add to the 
whipped cream a tablespoonful of powdered . sugar and a teaspoon- 
ful of orange extract, turn -the gelatine in slowly, beating all the 
time. . When it commences to stiffen turn into the molds and place 
on ice to finish chilling. Fill the melon halves with the prepared 
whipped cream and serve with a maraschino cherry on each. 

SNOWBALLS. 

Take some good cooking apples, try and select all one size, peel 
evenly, scoop out the core, and into each hole put a small piece 
of butter, fill up with sugar. Butter a tin, and bake apples until 
tender, but do not let them break. Now, when cool roll gently 
in a little golden syrup, and then in finely grated cocoanut, when 
they will look like pretty white balls. The syrup causes the cocoa- 
nut to adhere better. These are delicious and cheap. 

CHERRY TAPIOCA. 

Put four tablespoonfuls of tapioca in a pint of water and soak 
over night. In the morning put in cherries and make a pint of 
fruit in all. Add juice of the cherries with a pint of water to the 
tapioca, and let simmer for twenty minutes : add sugar enough 
to make quite sweet, and lastly, add the cherries and cook a little 
while longer. Set on ice to cool, and when ready to serve add 
whipped cream. 

CHERRY SHORTCAKE. 

One egg, one-quarter cupful of sugar, one cupful flour, one-half 
teaspoonful of salt, one teaspoonful of baking powder. Mix with 
one-half pint of cream. Bake in two layers. 

Filling : Two pints of cherries, one-half pint of water. Bring 
to a good boil. Mix four tablespoonfuls of cornstarch with cold 
water, add to this, and let it cook until it thickens, add one cup- 
ful of sugar. When cold spread on the layers. 

One-half boxful of gelatine soaked in one-half cupful of cold water. 
Add one cupful of hot water, one-half cupful of sugar and rind and 
juice of one lemon. Set in a cool place. When it begins to harden 
add one pint of grated pineapple, cooked. Whip three cupfuls of 
cream, beat in till well mixed ; set on ice to chill. 

CARAMEL CUSTARD. 
For a family of four, beat three eggs with two tablespoonfuls 
of sugar until well mixed : I add one pint of milk and half a tea- 



62 



WOMAN'S WORLD COOK BOOK 



spoonful of vanilla extract. Melt two tablespoonfuls of sugar in 
a small saucepan and when a nice rich brown color add a quarter 
of a cupful of water ; cook three minutes, then pour into four cus- 
tard cups. Turn the cups around carefully until lined on the 
bottom and sides before pouring in the custard, then set them in 
a pan with sufficient water to cover one-third of the cups. Set in 
a medium oven and bake till the custard is set, then remove, and 
when cold serve on plates. The caramel forms a sauce around the 
custard and is very fine. 

BANANA SHORTCAKE. 

One cupful of sugar, quarter of a cupful of butter, three eggs 
well beaten, one-half cupful of milk, one and two-thirds cupful of 
flour, one and one-half teaspoonfuls baking powder, one teaspoon- 
ful lemon extract. Bake in two layers and let get cold. 

Filling : About one hour before serving slice six medium sized 
bananas, sprinkle with cupful and a half to two cupfuls of sugar 
and moisten with juice of two lemons and four tablespoonfuls of 
water, stirring three or four times. When ready to serve put thick 
layer of filling on each cake, sprinkle well with chopped walnuts, 
put together, and heap whipped cream over all. 

LEMON SHERBET. 
Juice of five lemons, juice of one orange, two cupfuls of sugar. 
Let stand three or four hours. Pack the freezer, and put lemon 
and sugar in can ; add one quart of milk, stirring constantly. Freeze 
about twenty or twenty-five minutes. 

PRUNE PUDDING. 

Cook twenty large prunes until tender without sugar. Cool, stone 
them, and run through food chopper. Whites of five eggs, beaten 
stiff ; one teacupful of white sugar in the whites, one teaspoonful of 
vanilla. Bake thirty minutes. 

REAL ICE CREAM. 

If you expect to have good ice cream make up your mind to use 
good ingredients and to avoid doing the work hurriedly. Your 
plain cream should be perfectly fresh. To every quart you purpose 
to use add a cupful of powdered sugar. Mix well and pour into 
the freezer. The freezer should be of such size that it will hold 
twice as much cream as you actually put in. Pack around it 
solidly in the tub alternate layers of salt and fine ice using about 
four times as much ice as salt. Let the cream stand until it be- 
gins to freeze on the sides of the can. It is just at this point that 
the flavoring should be added, a little at a time, tasting the mix- 
ture to be sure that you have it exactly right. Turn the crank 
until the cream is firm and smooth and almost fills the freezer. 
Take out the beater, scraping from it all the cream that has (ac- 
cumulated there, and pack all the cream down firmly till it is 
perfectly smooth. Pack enough salt and ice about the freezer to 
come to the top. Cover with a piece of carpet or old blanket and 
set away to ripen in a cool place, say about three hours. Dol not 
have the cream too thick. Remember also that it is important 
to turn the crank slowly for the first eight minutes, then rapidly. 

GELATINE CHARLOTTE RUSSE. 
One pint cream, whites of two eggs, two tablespoons sugar, one 
half box gelatine dissolved in a cup of hot milk. Whip the cream 
light, beat the eggs to a stiff froth, mix these and the sugar to- 
gether. Flavor with lemon or vanilla, and beat in the gelatine 
which should be quite cold before it is added. Pour in a mold and 
set on ice. Very nice for anyone who can take anything so rich. 

STUFFED APPLES. 
Pare and core large tart apples. Fill the centers with seeded, 
chopped raisins, dates or figs, or a combination of these. Place 



CURRIER PUBLISHING CO., CHICAGO 63 



them in a deep earthen dish with a little water around them. Cover 
the dish to preserve the juiciness of the apples, and bake slowly 
until nearly done. Then uncover for a few minutes, to permit them 
to brown lightly. 

Served with a lemon or vanilla sauce, these are delicious. 

WATERMELON SHERBET. 
Boil two pints of water and two and a half cupfuls of sugar for 
ten minutes. Cool, add the juice of eight lemons and the pulp of 
a ripe melon, which has been rubbed through a sieve. Freeze, and 
when the dasher is removed, stir in a cupful of minced nuts and 
finely chopped Canton ginger, the well-beaten whites of two eggs 
and three tablespoonfuls of powdered sugar. Repack and let stand 
for several hours before serving. 

COCOANUT PUDDING. 
Beat two eggs with one cupful of new milk ; add one-quarter of a 
pound of grated cocoanut : mix with it three tablespoonfuls each 
of grated bread and powdered sugar, two ounces of melted butter, 
five ounces of raisins, and one teaspoonful of grated lemon peel ; beat 
the whole well together ; pour the mixture into a buttered dish, and 
bake in a slow oven ; then turn it out, dust sugar over it, and serve. 
This pudding may be either boiled or baked. 

ROLY-POLY. 

Take one quart of flour ; make good biscuit crust ; roll out one-half 
inch thick and spread with any kind of fruit, fresh or preserved ; 
fold so .that the fruit will not run out : dip cloth into boiling water, 
and flour it and lay around the pudding closely, leaving room to 
swell ; steam one or one and one-half hours ; serve with boiled sauce ; 
or lay in steamer without a cloth and steam for one hour. 

BOILED APPLE DUMPLINGS. 
Add to two cupfuls sour milk, one teaspoonful soda and one salt, 
half cupful butter, lard, flour enough to make dough a little stiffer 
than for biscuit ; or make a good baking powder crust ; peel and core 
apples, roll out crust, place apples on dough, fill cavity of each with 
sugar, encase each apple in coating of the crust, press edges tight 
together (it is nice to tie a cloth around each one), put into kettle 
of boiling water slightly salted, boil half an hour, taking care 
that the water covers the dumplings. They are also very nice 
steamed. To bake, make in same way, using a soft dough, place in 
a shallow pan, bake in a hot oven, and serve with cream and sugar, 
or place in a pan which is four or five inches deep (do not have 
the dumplings touch each other) ; then pour in hot water, just leaving 
top of dumplings uncovered. To a pan of four or five dumplings add 
one teacupful sugar and half a teacupful of butter ; bake from half 
to three-quarters of an hour. If water cooks away too much, add 
more. Serve dumplings on platter and the liquid in sauce boat for 
dressing. Fresh or canned peaches may be made in the same way. 

BAKED INDIAN PUDDING. 
Two quarts scalded milk with salt, one and one-half cupfuls In- 
dian meal (yellow), one tablespoonful ginger, letting this stand twenty 
minutes; one cupful molasses, two eggs (saleratus if no eggs), a 
piece of butter the size of a common walnut. Bake two hours. Splen- 
did. 

ORANGE SHORT CAKE. 
One pint flour, one-half teaspoonful salt, one-half teaspoonful soda, 
one teaspoonful cream of tartar, one-half cup butter, one egg, one 
scant cupful milk. Mix the dry ingredients. Beat the egg, add three- 
fourths of a cup of milk, and the butter melted\_ Stir this quickly 
into the flour, and use more milk if needed. The dough should be 
just stiff enough to be handled. Divide in two parts and roll each 



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WOMAN'S WORLD COOK BOOK 



to fit a shallow tin plate. Bake, and when done split open and^ 
spread with butter and sweetened oranges. Peel and divide the 
oranges, remove the seeds and thick inner pith, and cut each sec- 
tion into three or four pieces. Put the two cakes together, and cover 
the top layer thickly with powdered sugar. 



Relishes 



CHILI SAUCE. 

Take five large, onions, eight green apples, and chop fine thirty 
ripe tomatoes cut in small pieces, five tablespoonfuls of brown 
sugar, three tablespoonfuls of salt, eight cupfuls of vinegar, and 
boil all together two and a half hours and bottle for use. 

SPICED CELERY. 
Fifteen ripe tomatoes, five bunches of celery, two cupfuls of sugar, 
one and a half cupfuls of vinegar, one tablespoonful of salt, one 
teaspoonful of mustard, one teaspoonful of ground cloves, one tea- 
spoonful of ground allspice, one teaspoonful of ground cinnamon, one 
teaspoonful of celeryseed, and one good sized red pepper. 

DIRECTIONS. 

Chop the celery, peppers and tomatoes together, then mix all in- 
gredients and boil slowly one and a half hours. This will be found 
delicious with any kind of meat and will keep well if sealed up in 
bottles with paraffine melted over the cork. 

TO PICKLE CUCUMBERS IN SLICES. 
Take three dozen cucumbers, fully grown, slice them as for the 
table and lay them in a colander sprinkled thickly with salt, slice 
among them four small onions, and let them drain over night. In 
the morning put them in a pan and mix with them thoroughly half 
a cup of whole black pepper and one cup of mustard seed, then 
put them in a stone jar covered with vinegar. Cover the jar tightly 
and keep them in cool place. 

TOMATO CHOW-CHOW. 
Slice one peck of green tomatoes, six green peppers, one onion, 
strewing a cup of fine salt over them. After standing one night, 
turn off the water. Put them in a preserving kettle, with vinegar 
enough to cover them, add one cup of sugar, one cup of grated horse- 
radish, one tablespoon of whole cloves, one of ground cinnamon. Stew 
slowly until perfectly soft. 

PICKLE ONIONS THIRTY DAYS. 
Onion Pickles. — Peel small pickling onions and place them in a 
fruit jar. covering them with one cupful of salt to each quart of 
onions. Tighten the lids and leave them for thirty days. At the 
end of that time soak them in water until there is almost no taste of 
brine about them. Cover with cold diluted vinegar, using two parts 
of water to one part of vinegar. They will be ready to eat almost im- 
mediately. 

PICKLED LEMONS. 

Take small, thin skinned lemons and treat the same as onion 
pickles. 

INDIA RELISH. 

One peck green tomatoes, six large onions, three small peppers, one 
gallon vinegar, one ounce celery seed, one ounce white mustard seed, 
one ounce black mustard seed, and one ounce tumeric powder. Run 
tomatoes through a meat chopper or chop fine. Drain off juice. 
Chop onions and peppers. Put all the ingredients together and boil 



66 



WOMAN'S WORLD COOK BOOK 



twenty minutes. Do not add all the vinegar until you find whether 

so much is needed to make sauce of proper thickness. Often the full 
gallon of vinegar is not needed. 

BLEEDING HEART PICKLES. 
Select fine, large blood beets ; cook until tender ; plunge into cold 
water for five minutes, remove skins. Cut into slices one inch thick. 
Then recut with heart shaped cutter. Pickle in the usual way. These 
are especially nice to serve with a plate lunch — one heart to each 
plate. 

CHERRY RELISH. 
Seed well ripened cherries, put in stone jar, cover with good cider 
vinegar, and let stand over night. In the morning drain, take equal 
parts of fruit and sugar, stir together well, and pack in glass jars. 
Do not cook. A fine relish for meats. They have a rich wine 
flavor. 

PICKLED CUCUMBERS. 
Wash and wipe six hundred small cucumbers and two quarts 
of peppers. Put them in a tub with one and a half cupful of salt 
and a piece of alum as large as an egg. Heat to the boiling point 
three gallons of cider vinegar and three pints of water. Add a 
quarter of a pound each of whole cloves, whole allspice and stick 
cinnamon, and two ounces of white mustard seed, and pour over the 
pickles. 

TO PICKLE ONIONS. 

Peel the onions cntil they are white, scald them in strong salt 
and water, then take them up with a skimmer ; make vinegar enough 
to cover them, boiling hot. strew over the onions whole pepper and 
white mustard seed, pour the vinegar over to cover them ; when 
cold, put them in wide-mouthed bottles and cork them close. A 
tablespoonful of sweet oil may be put in the bottles before the cork. 
The best sort of onions for pickling are the small white buttons. 
PICKLED CAULIFLOWER. 

Two cauliflowers, cut up, one pint of small onions, three medium 
sized red peppers. Dissolve half a pint of salt in water enough 
to cover the vegetables, and let these stand over night. In the morn- 
ing drain them. Heat two quarts of vinegar with four tablespoons- 
ful of mustard, until it boils : add the vegetables, and boil for about 
fifteen minutes, or until a fork can be thrust through the cauliflower. 
RED CABBAGE. 

Produce a firm good-sized cabbage, and after taking off any strag- 
gling or soiled leaves, cut it in very narrow slices, which, after you 
sprinkle them well with salt, lay aside for forty-eight hours. Next 
drain off the salt liquor which has formed, and pour over the 
cabbage a well-seasoned pickle of boiling hot vinegar ; black pepper 
and ginger are best for seasoning. Cover the pickle jars till the 
cabbage is cold, and then cork. 

TO PICKLE TOMATOES. 

Take the round, smooth, green tomatoes, put them in salt and 
water, cover the vessel and put them over the fire to scald ; that 
is. to let the w r ater become boiling hot ; then set the kettle off, take 
them from the pot into a basin of cold water. To enough cold vin- 
egar to cover them, put whole pepper and mustard seed. When the 
tomatoes are cold take them from the water, cut each in two across, 
shake out the seeds and wipe the inside dry with a cloth, then put 
them into glass jars, and cover with the vinegar. Cork them close 
or with a close-fitting cover. 

RIPE TOMATO PICKLES. 

To seven pounds of ripe tomatoes add three pounds sugar, one 
quart vinegar, boil them together fifteen minutes, skim out the 
tomatoes and boil the syrup a few minutes longer. Spice to suit 
the taste with cloves and cinnamon. 



CURRIER PUBLISHING CO.. CHICAGO 67 



CHOPPED PICKLE. 
One peck of green tomatoes, two quarts of onions and two of 
peppers. Chop all fine, separately, and mix. adding three cupfuls of 
salt. Let them stand over night, and in the morning drain well. 
Add half a pound of mustard seed, two tablespoonfuls of ground 
allspice, two of ground cloves and. one cupful of grated horse radish. 
Pour over it three quarts of boiling vinegar. 

CHOW CHOW. . 
One peck of green tomatoes, half peck of string beans, quarter 
peck small onions, quarter pint green and red peppers mixed, two 
large heads cabbaged four tablespoonfuls white mustard seed, two 
of white or black cloves, two of celery seed, two of allspice, one 
small box yellow mustard, pound brown sugar, one ounce of tumeric. 
Slice the tomatoes and let stand over night in brine that will bear 
an egg : then squeeze out the brine, chop the cabbage, onions and 
beans : chop tomatoes separately, mix with the spices, put all in 
porcelain kettle, cover with vinegar and boil three hours. 

PICCALILLI. 

One peck of green tomatoes ; I if the flavor of onions is desired, 
take eight, but it is very nice without any ) ; four green peppers ; 
slice all, and put in layers, sprinkle on one cup of salt, and let them 
remain over night. In the morning press dry through a sieve, put 
it in a porcelain kettle and cover with vinegar ; add* one cup of 
sugar, a tablespoonf ul of each kind of spice, put into a muslin bag ; 
stew slowly about an hour, or until the tomatoes are as soft as 
you desire/ 

PICKLED WALNUTS i VERY GOOD; . 

One hundred walnuts, salt and water. To each quart of vinegar 
allow two ounces of whole black pepper, one ounce of allspice, one 
ounce of bruised ginger. Procure the walnuts while young, be care- 
ful they are not woody and prick them well with a' f ork ; prepare 
a strong brine of salt and water (four pounds of salt to each gal- 
lon of water j, into which put the walnuts, letting them remain' 
nine days, and changing the brine every third day ; drain them off, 
put them on a dish, place it in the sun until they become perfectly 
black, which will be in two or three days : have ready dry jars, into 
which place the walnuts, and do not quite fill the jars. Boil suf- 
ficient vinegar to cover them, for ten minutes, with spices in the 
above proportion, and pour it hot over the walnuts, which must 
be quite covered with the pickle, tie down with bladder and keep 
in dry place. They will be fit for use in a month, and will keep 
good two or three years. 

GREEN TOMATO PICKLE. 

One peck green tomatoes sliced, six large onions sliced, one tea- 
cupful of salt over both ; mix thoroughly and let remain over night. 
Pour off liquor in the morning and throw it away ; mix two quarts 
of water and one of vinegar, and boil twenty minutes ; drain and 
throw liquor away. Take three quarts of vinegar, two pounds of 
sugar, two tablespoonfuls each of allspice, cloves, cinnamon, ginger 
and mustard, and twelve green peppers chopped fine ; boil from one 
to two hours. Put away in a stone crock. 

CHILI SAUCE. 

Eight quarts of tomatoes, three cupfuls of peppers, two cupfuls 
of onions, three cupfuls of sugar, one cupful of salt, one and a half 
quarts of vinegar, three teaspoonfuls of cloves, same quantity of 
cinnamon, two teaspoonfuls each of ginger and nutmeg ; boil three 
hours. Chop tomatoes, peppers and onions very fine ; bottle up and 
seal. 



68 



WOMAN'S WORLD COOK BOOK 



MIXED PICKLES. 

Three hundred small cucumbers, four green peppers, mixed fine, 
two large or three small heads cauliflower, three head white cab- 
bage, shaved fine, nine large onions sliced, one large root horse 
radish, one quart green beans cut one inch long, one quart green 
tomatoes sliced : put this mixture in a pretty strong brine twenty- 
four hours. Drain three hours, then sprinkle in a quarter pound 
black and a quarter pound white mustard seed, also one tablespoon- 
ful black ground pepper: let it come to a good boil in just vinegar 
enough to cover it. adding a little alum. Dram again, and when 
cold, mix in a half pint ground mustard : cover the whole with 
good cider vinegar. Add tumeric enough to color, if you like. 
PICKLED MUSHROOMS. 

Sufficient vinegar to coyer the mushrooms : to each quart of mush- 
rooms, two blades pounded mace, one ounce ground pepper, salt to 
taste. Choose some nice young button-mushrooms for pickling, and 
rub off the skin with a piece of flannel and salt, and cut off the 
stalks ; if very large take out the red inside and reject the black 
ones, as they are too old. Put them in a stew pan. sprinkle salt 
over them with pounded mace and pepper in the above proportion : 
shake them well over a clear fire until the liquor flows, and keep 
them the^e until it is all dried up again, then add as much vinegar 
as will cover them: just let it simmer for one minute, and store it 
away in stone jars for use. When cold, tie down with bladder, 
and keep in a dry place. They will remain good for a length of 
time and are generally considered delicious. 

FAVORITE PICKLES. 

One quart raw cabbage chopped fine, one quart boiled beets chopped 
fine, two cupfuls of sugar, tablespoonful salt, one teaspoonful black 
pepper, a quarter teaspoonful red pepper, one teacupful grated horse 
radish : cover with cold vinegar and keep from the air. 

TOMATO MUSTARD. 
Slice and boil for an hour, with six small red peppers, half 
bushel of ripe tomatoes : strain through a colander and boil for 
an hour with two tablespoonfuls of black pepper, two ounces ginger, 
one ounce allspice, half ounce cloves, one-eighth ounce mace, quarter 
pound salt. When cold add two ounces mustard, two ounces curry 
powder and one pint of vinegar. 

INDIAN CHUTNEY. 

Eight ounces of sharp, sour apples, pared and cored, eight ounces 
of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight 
ounces of stoned raisins, four ounces of cayenne, four ounces of 
powdered ginger, two ounces of garlic, two ounces of shallots, three 
quarts of vinegar, one quart of lemon-juice. Chop the apples in 
small square pieces and add to them the other ingredients. Mix 
the whole together, and put in a well-covered jar. Keep this in 
a warm place, and stir every day for a month, "taking care to put 
on the lid after each operation : strain, but do not squeeze it dry. 
Store it away in clean jars or bottles for use. and the liquor will 
serve as an excellent sauce for meat or fish. 

PICKLED CHERRIES. 

Five pounds of cherries, stone or not. one quart of vinegar, two 
pounds of sugar, one-half ounce of cinnamon, one-half ounce of 
cloves, one-half ounce of mace. Boil the sugar and vinegar and 
spices together, (grind the spices and tie them in a muslin bagt. 
and pour hot over the cherries. 

PICKLED PLUMS. 

To seven pounds plums, four pounds sugar, two ounces stick 
cinnamon, two ounces cloves, ono quart vinegar, add a little mace : 
put in the jar first a layer of spices alternately : scald the v:negar 



CURRIER PUBLISHING CO., CHICAGO 69 



and sugar together, pour it over the plums. Repeat three times 
for plums, (only once for cut apples and pears), the fourth time 
scald all together, put them into glass jars and they are ready for 
use. 

SPICED PLUMS. 
Make a syrup, allowing one pound of sugar to one of plums, and 
to every three pounds of sugar a scant pint of vinegar. Allow one 
ounce each of ground cinnamon, cloves, mace and allspice to a 
peck of plums. Prick the plums, add the spices to the syrup and 
pour, boiling, over the plums. Let these stand three days, then skim 
them out and boil down the syrup until it is quite thick, and pour hot 
over the plums in the jar in which 'they are to be kept. Cover closely. 

PEACHES, PEARS AND SWEET APPLES. 
For six pounds of fruit use three of sugar, about five dozen 
cloves and a pint of vinegar. Into each apple, pear or peach, stick 
two cloves. Have the syrup hot and cook until tender. 

TOMATO CATSUP. 
Take a gallon of skinned tomatoes, four tablespoonfuls of salt, 
four tablespoonfuls of whole black pepper, half a spoonful of all- 
spice, eight pods of red pepper and three spoonfuls of mustard ; 
boil them together for one hour, tnen strain it through a sieve or 
coarse cloth, and when cold, bottle for use. Have the best velvet 
corks. 

WALNUT CATSUP. 
Bruise to a mass one hundred and twenty green walnuts, gathered 
when a pin could prick one ; put to it three-quarters of a pound 
of salt and a quart of good vinegar: stir them every day for a 
fortnight, then strain and squeeze the liquor from them through 
a cloth and set it aside ; put to the husks half a pint of vinegar 
and let it stand all night, then strain and squeeze them as before ; 
put the liquor from them to that which has been put aside, add 
to it one ounce a,nd a quarter of whole pepper, forty cloves, half 
an ounce of nutmeg sliced, and half an ounce of ginger, and boil 
it for half an hour closely covered, then strain it ; when cold, 
bottle it for use. Secure the bottles with new corks and dip them 
in melted rosin. 

MUSHROOM CATSUP. 
To each peck of mushrooms one-half pound of salt ; to each quart 
of mushroom liquor, one-quarter ounce of cayenne, one-half ounce 
of allspice, one-half ounce of ginger, two blades of pounded mace. 
Choose full-grown mushroom-flaps, and take care they are perfectly 
fresh-gathered when the weather is tolerably dry ; for, if they are 
picked during very heavy rain the catsup' from which they are 
made is liable to get musty, and will not keep long. Put a layer 
of them in a deep pan, sprinkle salt over them, and then another 
layer of mushrooms, and so on alternately. Let them remain for 
a few hours, then break them up with the hand : put them in a 
nice cool place for three days, occasionally stirring and mashing 
them well to extract from them as much juice as possible. Now 
measure the quantity of liquor without straining, and to each 
quart allow the above proportion of spices, etc. Put all into a 
stone jar, cover it up very closely, put it in a saucepan of boiling 
water. 

SPICED VINEGAR. 
Two teaspoon fuls each of cloves and cayenne, one teaspoonful of 
mace and allspice, two tablespoonfuls mustard, salt and horse radish, 
six lemons, two quarts vinegar. Slice the lemons and remove the 
seeds. Put the lemons in a jar, sprinkle each layer with the mixed 
spices and pour on the boiling vinegar. Let it stand where it 
will keep warm. The next day strain it and put the vinegar in 
closely-corked bottles. 



70 



WOMAN'S WORLD COOK BOOK 



CHILI SAUCE. 

Four quarts ripe tomatoes peeled, four peppers chopped fine, one 
table spoonful whole cloves, one tablespoonful whole allspice, one 
tabiespoonful peppercorns! two tablespoonfuls salt, two cupfuls brown 
sugar, one quart vinegar. Put spices in a lace bag. Cook slowly 
three hours. 

MAX GO CHUTNEY. 
One quart vinegar, two tablespoonfuls mustard seed, two table- 
spoonfuls ginger (powdered i. two tablespoonfuls salt, two cups brown 
sugar, one cup stoned raisins, two onions, two green peppers, fifteen 
green sour apples. Boil the vinegar, mustard, ginger, salt and sugar. 
Stone and chop the raisins, remove the seeds from the peppers, and 
chop them with the onions. Put all with the vinegar and simmer 
two hours. Then add the apples pared, cored and quartered, and 
stew another hour, or till the apples are soft. Put it into small 
bottles and seal. 

CHUTNEY SAUCE. 
Twenty-four ripe tomatoes, four green peppers, four onions, four 
tablespoonfuls sugar, four tablespoonfuls salt, three cupfuls vinegar, 
one-half pound raisins, one ounce dried ginger. Scald and peel the 
tomatoes, cut the peppers and onions fine, stone the raisins, cut 
the ginger in shreds, then put all together and boil three hours. 
Keep in wide-mouthed bottles. 



Cakes 



The best ingredients are the most economical, for cheap fruit is 
dirty, and will take a long time to clean : inferior butter is often 
rancid, and therefore unwholesome ; and very cheap eggs are fre- 
quently more than half bad. 

All cakes should be put in a very hot oven for the first few min- 
utes or they will not rise : large cakes must then bake slowly, other- 
wise they will be too dark outside before the inside is cooked, and 
small cakes quickly, or they will get too hard. 

See that the oven is heating before beginning to make the cake 
mixture. Line all cake tins except tiny ones with greased paper. 
To prevent a cake getting dark on the top, lay a sheet of paper over 
it. To ascertain if a cake is sufficiently cooked, stick a clean skewer 
into the thickest part : if it is done the skewer will come out clean 
and free from any mixture. 

When baked, take all cakes out of the tins and place them on a 
sieve, so that the steam may escape and not condense in them and 
so make them heavy. 

HICKORY NUT CAKE. 
Take a half cupful of butter, two cupfuls of sugar and four eggs 
beaten separately ; then three cupfuls of flour, one-half cupful of 
sweet milk, two teaspoonfuls of baking powder, two cupfuls of hickory 
nut meats cut fine, with one teaspoonful extract vanilla. 

FEATHER CAKE. 
Four tablespoonfuls butter, one cup sugar, four eggs, three cups 
flour, three teaspoonfuls baking powder. Bake in layers. 

FRUIT CAKE. 

One pint sweet milk scalded. Stir flavor in to make stiff sponge. 
Add one cake yeast foam. Let stand over night. In morning beat 
three eggs together thoroughly, and add. also, two cups sugar, one 
cup butter. When thoroughly mixed add one cup each of preserved 
citron and raisins, chopped fine, dredged with flour. Put in pans to 
rise. When twice the original size, bake one and one-fourth hours 
in a moderate oven. This is delicious and improves with age. 



CURRIER PUBLISHING CO., CHICAGO 



71 



BLACK WALNUT LAYER CAKE. 

One scant cupful of butter, one cupful sugar, one cupful sweet 
milk, three scant cupfuls of flour, whites of six eggs, beat well be- 
fore adding to cake, three teaspoonfuls of Royal baking powder. Beat 
the butter and sugar together and add milk. Put baking powder in the 
flour, then beat in the flour. Then add the white of the eggs, then 
add one cupful of walnut meats. I make three-layer cake. 

FOR ICING. 

' Whites , of three eggs, and three cupfuls pulverized sugar, spread 
same between each layer to put the cake together and then the rest 
of the icing — one cupful of walnut meats and spread on top and sides, 
sides. 

DEVIL'S CAKE. 

Piece of butter size of an egg, yolks of three eggs, one cupful brown 
sugar, four tablespoonfuls chocolate, one-half cupful milk : mix well ; 
then mix two teaspoonfuls of baking powder with one and one-half 
cupfuls flour, and add the whites of three eggs. Bake in three layers. 

Filling. — Beat one egg. one cupful milk, one cupful granulated 
sugar, one teaspoonful vanilla, one tablespoonful cornstarch, mix 
well arid boil until it thickens, when cold stir in one-quarter pound 
chopped almonds, blanched, taste. 

LADY BALTIMORE CAKE. 

One cupful of butter, two cupfuls of sugar, one cupful of sweet 
milk, whites of six eggs, two level teaspoonfuls of baking powder 
sifted with three and one-half cupfuls of flour. One teaspoonful of 
rose water, bake in layers and put together with following mixture. 

Boil three cupfuls granulated sugar until it threads, and pour it 
over the stiffly beaten whites of three eggs, beat until thick enough 
to spread, and add a cupful of chopped raisins, one cupful of chopped 
pecans and five figs cut in strips. 

JELLY ROLL.- 

One cupful of flour, one cupful granulated sugar, three eggs, one 
and one-half teaspoonfuls baking powder. 

DIRECTIONS. 

Mix dry materials in a bowl, add beaten eggs, place in a slow 
oven to bake until it springs back from under the finger like a rub- 
ber ball, which is about twenty-five minutes. Prepare a niece of 
white wrapping paper, a little larger than the cake, in the following 
manner. Place paper on flat surface and out of danger of being 
disturbed by the wind ; dust with powdered sugar. When cake is 
done, turn it onto the paper ; have a glass of thin jelly ready and 
spread cake quickly with the jelly : cut off hard or burned edges. 
Roll by lifting the paper on one side, and letting cake curl, and so 
on until it is rolled. Roll while cake is still hot, as if allowed to 
cool it will break. Hang in a linen cloth until cool, to keep shape. 
This recipe may be used for "quick" sponge cake. 

ANGEL FOOD. 

First everything should be laid on the table ready. The sides of 
the pan must be perpendicular, and it must never be greased. The 
cream of tartar is beaten with the eggs instead of being sifted with 
the flour. Break fresh eggs, putting the whites into a cup until it 
is full. Add a pinch of salt and beat until light, add one teaspoonful 
of cream of tartar and beat again until dry. Whip the eggs while 
adding one cupful of sugar, then fold in lightly a generous cupful 
of pastry flour, add flavoring and bake for one hour in a very moderate 
oven. When done, turn the pan upside down in such a way that the 
air will pass all around it, and when it cools it will drop into the 
plate you have placed beneath it, light and flaky and always the same. 



72 



WOMAN'S WORLD COOK BOOK 



HOT WATER SPICE CAKE. 
Three tablespoonfuls of melted butter, three tablespoonfuls of 
melted sugar, yolks of two eggs, one cupful of molasses, one tea- 
spoonful each of cloves, cinnamon and lemon extract, two cupfuls 
of Hour, one half cupful of chopped raisins, one teaspoonful of soda, 
one cup of boiling water. Mix in the order given, sifting cloves and 
cinnamon with the flour and adding the soda dissolved in the boil- 
ing water the last thing. Bake in layers in a moderate oven. Use 
the whites of the eggs for frosting. 



Small Cakes 



OATMEAL CRACKERS. 
Two cupfuls of rolled oats, two cupfuls of flour, one large cupful 
of drippings of lard, one and one-half cupfuls of light brown sugar, 
one tablespoonful of New Orleans molasses, one teaspoonful salt, one 
teaspoonful soda dissolved in one cup of boiling water, add more 
flour ; roll out thin, cut in squares, and bake in quick oven. 

NUT WAFERS. 

Work one-half cup butter until creamy, and add gradually, while 
beating constantly, one cupful sugar ; then add one egg, well beaten, 
two tablespoonfuls milk, two teaspoonfuls baking powder, and enough 
pastry flour to make a stiff dough (the amount required being nearly 
two cups). Chill, toss on a floured board, and roll one-eighth inch 
thick, using one-half the mixture at a time. Shape with a round 
cutter, first dipped in flour, brush over with white of egg, and sprinkle 
with chopped almonds. Place on a buttered sheet and bake in a mod- 
erate oven eight minutes. 

SPICE NUT COOKIES. 
Three cups light brown sugar, one cupful butter, one cupful sour 
milk, three and one-half cupfuls flour, three eggs, one large teaspoon- 
ful baking powder, one large teaspoonful soda, two large teaspoonfuls 
cinnamon, one cupful seeded raisins, one cupful chopped pecans, drop 
teaspoonful at a time on greased pans. These are fine. 

GINGER SNAPS. 
One cupful of brown sugar, one cupful of molasses, one cupful of 
lard, two eggs, a small teacup half full of boiling water, two tea- 
spoonfuls of ginger, two of cinnamon, a teaspoonful of saleratus. Roll 
thin, cut out and bake in a quick oven. 

GINGER COOKIES. 
One cupful of molasses, one-half cupful of sugar, two-thirds cupful 
of butter, one-half cupful of water, one egg, two teaspoonfuls of saler- 
atus, one-half teaspoonful of alum, one teaspoonful of ginger, flour 
enough to roll out soft. Bake quick. 

PEANUT COOKIES. 
Beat one-fourth of a cupful of butter to a cream, beat in half 
a cupful of sugar, one egg, two tablespoonfuls of milk and one cupful 
of flour, sifted with two level teaspoonfuls of baking powder and 
one-fourth teaspoonful of salt. Add at the last, three-fourth cupful 
of peanuts, pounded fine in a mortar. Drop, by the teaspoonful, 
upon a buttered tin, put half a nut meat on each. Bake in a mod- 
erate oven. 

LADY BALTIMORE CAKE. 
For the cake take one cupful of butter, two cupfuls of granulated 
sugar, three and one-half cupfuls of sifted flour, two level teaspoon- 
fuls of baking powder, one cupful of milk, one teaspoonful rose 



74 



WOMAN'S WORLD COOK BOOK 



water and the whites of six eggs. For the frosting take three cups 
of granulated sugar, one cup of boiling water, the whites of three 
eggs, one cup of chopped raisins, one cup of chopped nut meats and 
five figs, cut into bits. Mix the cake in the usual manner : the in- 
gredients are enumerated in order. For the frosting, cook the sugar 
and water until when tested the syrup will spin a thread two inches 
long : pour in a fine stream onto the whites of the eggs beaten dry ; 
add the fruit and use when cold as filling and frosting. 

ORANGE CAKE. 

One cupful of sugar, half a cupful of butter, half a cupful of sweet 
milk, two cupfuls of flour, three eggs, one and one-half teaspoonfuls 
of baking powder : bake in jelly tins. 

Orange Frosting for same. — One orange, grate off the outside, and 
mix with juice, and add sugar until quite stiff, and make like jelly 
cake ; make four layers of the cake. 

DOUGHNUTS. 

One cup of sugar, two eggs, two tablespoonfuls of melted butter, 
two-thirds cupful of milk, two even teaspoonfuls of cream tartar, 
one even teaspoonful of soda, flour enough to roll, salt and nutmeg. 

WHITE POUND CAKE. 
One pound sugar, one of flour, half pound butter, whites of six- 
teen eggs, teaspoonful baking powder, sifted thoroughlv with the 
flour : put in cool oven with gradual increase of heat. * For boiled 
icing for cake take three cupfuls sugar boiled in one of water until 
clear : beat whites of three eggs to very stiff froth, and pour over 
them the boiling liquid, beating all the time for ten minutes ; frost 
while both cake and icing are warm. 

WHITE MOUNTAIN CAKE. 

One cupful sugar, one-half cupful of butter, one-half cupful sweet 
milk, one-half cupful com starch, one cupful flour, whites of six e^^s, 
a little vanilla, two teaspoonfuls of baking powder. Bake in layers* 

Frosting for Above.- -Whites of five eggs, twentv tablespoonfuls 
sifted sugar, beaten very light: a little vanilla. 'Spread between 
layers and outside of cake. 

LEMON CAKE. 

One-half cup of sugar, one teaspoonful butter, one tablespoonful 
of milk, three eggs, one cup flour, one teaspoonful baking powder, 
bake in jelly tins, put between two apples and one lemon, grated 
together with a little sugar. 

SWEET STRAWBERRY SHORTCAKE. 

Three eggs, one cupful sugar, two of flour, one tablespoonful of but- 
ter, a teaspoonful. heaped, of baking powder. Beat the butter and 
sugar together, and add the eggs well beaten. Stir in the flour and 
baking powder well sifted together. Bake in deep tin plates. This 
quantity will fill four plates. With three pints of strawberries mix a 
cupful of sugar. Spread the fruit between the layers of cake. The 
top layer of strawberries may be covered with a meringue made with 
the white of an egg and a tablespoonful of powdered sugar. 

IVORY BLANC MANGE. 

Soak one ounce of gelatine for ten minutes in a little cold milk 
and pour over the gelatine, and stir it constantly until it is all dis- 
solved : it may be placed in the dish and set on top of a boiling 
teakettle for a few minutes : remove it and add a small cupful of 
sugar and two tablespoonf uls of sherry wine. Strain into moulds. 
APPLE SNOW. 

Forms a showy, sweet dish, and may be made as follows : Ten 
or a dozen apples prepared as before, flavored with a little lemon 



CURRIER PUBLISHING CO., CHICAGO 



juice ; when reduced to a pulp, let them stand to cool for a little 
time, meanwhile beat up the whites of ten or a dozen eggs to a 
froth, and stir into the apples, as also some sifted sugar, say a 
t.eacupfulj stir till the mixture begins to stiffen, and then heap it 
up in a glass dish or serve in custard cups, ornamented with spots 
of red currant jelly. Thick cream should at table be ladled out to 
the snow. 

FLOATING ISLAND. 
Take a quart of rich cream, and divide it in half. Sweeten one 
pint of it with loaf sugar, and stir it into sufficient currant jelly 
to color it of a fine pink. Put it into a glass bowl, and place in 
the center of a pile of sliced almond sponge cake, or of lady cake ; 
e\ery slice spread thickly with raspberry jam or marmalade, and 
laid evenly one on another. Have ready the other pint of cream, 
flavored with the juice of two lemons, and beaten to a stiff froth. 
Heap it all over the pile of cake so as entirely to cover it. Both 
creams must be made very sweet. 

COCOANUT POUND CAKE. 
Beat half a pound of butter to a cream ; add gradually a pound of 
sifted flunr. one pound of powdered sugar, two teaspoonfuls of baking 
powder, a pinch of salt, a teaspoonful of grated lemon peel, quarter 
of a pound of prepared cocoanut. four well-beaten eggs, and a cup- 
ful -of milk : mix thoroughly ; butter the tins, and line them with 
buttered paper : pour the mixture in to the depth of an inch and 
a half, and bake in a good oven. When baked take out, spread icing 
over them, and return the cake to the oven a moment to dry the 
icing. 

COCOANUT CUP CAKE. 

Two eupfuls of sugar, two cupfuls of butter, one cupful of milk, 
one teaspoonful of essence of lemon, half a nutmeg grated, four well- 
beaten eggs and the white meat of a cocoanut grated ; use as much 
sifted wheat flour as will make a rather stiff batter ; beat it well, 
butter square tin pans, line them with white paper, and put in the 
mixture an inch deep ; bake in a moderate oven half an hour, or it 
may require ten minutes longer. When cold, cut in small squares or 
diamonds : this is a rich cake and is much improved by a thin icing. 
This cake should be made with fine white sugar. 

POUND CAKE. 

One pound of butter, and one and one-quarter pound of flour, one 
pound of pounded loaf sugar, one pound of currants, nine eggs, two 
ounces of candied peel, one-half ounce of citron, one-half ounce of 
sweet almonds ; when liked, a little pounded mace. Work the butter 
to a cream ; dredge in the flour ; add the sugar, currants, candied 
peel, which should be cut into neat slices, and the almonds, which 
should be blanched and chopped, and mix all these well together ; 
whisk the eggs, and let them be thoroughly blended with the dry 
ingredients. Beat the cake well for twenty minutes, and put it into 
u round tin, lined at the bottom and sides with a strip of white but- 
tered paper. Bake it from one and one-half to two hours, -and let 
the oven be well heated when the cake is first put in, as, if this 
is not the case, the currants will all sink to the bottom of it. To 
make this preparation light, the yolks and whites of the eggs should 
be beaten separately and added separately to the other ingredients. 
A glass of wine is sometimes added to the mixture ; but this is 
scarcely necessary, as the cake will be found quite rich enough 
without it. 

CARAMEL CAKE. 

One capful butter, two of sugar, a scant cupful milk, one and a 
half cups flour, cupful corn starch, whites of seven eggs, three tea- 
spoonfuls baking powder in the flour; bake in a long pan. Take half 
pound brown sugar, scant quarter pound chocolate, half cup milk, 



76 



WOMAN'S WORLD COOK BOOK 



butter size of an egg. two teaspoonfuls vanilla : mix thoroughly and 
cook as syrup until stiff enough to spread ; spread on cake and set in 
oven to dry. 



Icings 



TO MAKE ICING FOR CAKES. 
Beat the white of two small eggs to a high froth : then add to 
them quarter of a pound of white sugar, ground fine, like flour : 
flavor with lemon extract or vanilla ; beat it until it is light, and 
very white, but not quite so stiff as kiss mixture : the longer it is 
beaten, the more firm it will become. No more sugar must be added 
to make it so. Beat the frosting until it may be spread smoothly 
on the cake. This quantity will ice quite a large cake, over the 
top and sides. 

BOILED ICING. 

One cupful of sugar, four tablespoonfuls of hot water. Cook until 
it threads and then pour into the white of an egg beaten stiff. Beat 
until creamy. Flavor with vanilla. 

TO THICKEN ICING. 
It often happens that the boiled icing is too soft and no amount 
of beating will thicken it. In that case add powdered sugar, heating 
it all the time until the frosting is thick enough. 

UNCOOKED ICING. 
To make icing without cooking which will keep moist, use two 
cupfuls powdered sugar, two tablespoonfuls of melted butter, two tea- 
spoonfuls of vanilla flavoring, and enough milk to make the right 
consistency. Mix well together. This will keep moist from two 
to three weeks, and is quickly made. 

CHOCOLATE ICING. 
Beat melted chocolate cocoa „with sugar and add enough milk to 
make a smooth paste. Put just enough sugar to make it bitter- 
sweet. 

ORANGE FILLING. 
Grate the rind from two oranges and squeeze out the juice. Beat 
the whites and yolks of two eggs" separately, add two cupfuls of sugar 
to the yolks, then the whites and lastly the juice and grated rind. 
Rub two tablespoonfuls of flour and one tablespoonful of butter to- 
gether, and pour into the mixture one cupful of boiling water : add 
the egg-and-sugar combination and cook over hot water until thick 
and smooth. Do not spread between the layers of cake until it is well 
cooled. 

FRUIT FILLING. 
Take four tablespoonfuls each of finely chopped citron, chopped rais- 
ins, shredded candied orange peel, chopped almonds, and chopped 
figs. Beat the whites of three eggs to a stiff froth, adding one cupful 
of pulverized sugar, then add the fruit mixture. Spread between 
the layers of cake the last thing before serving. This filling will be 
found an excellent one. 

ALMOND ICING. 
Whites of four eggs, one pound of sweet almonds, one pound of 
powdered sugar, a little rose-water. Blanch the almonds bv pouring 
boiling water over them and stripping of the skins. When dry, 
pound them to a paste, a few at a time, in a Wedgewood mortar, 
moistening it with rose-water as you go on. When beaten fine and 
smooth, beat gradually into icing. Put on very thick, and, when 
nearly dry, cover with plain icing. 



CURRIER PUBLISHING CO.. CHICAGO 



CARAMEL FROSTING. 
Boil one cupful of granulated sugar, three tablespoonfuls of heavy 
caramel syrup and one-third of a cupful of water to 235 degrees 
Fahrenheit. Pour in a fine stream upon the beaten whites of two 
eggs, beating constantly meanwhile. Return to the saucepan, set 
this into a dish of boiling water and stir constantly while the frost- 
ing thickens. Beat until cold, then spread upon the cake. This 
frosting will hold its shape, crust over on the outside and keep 
soft within. 

Pies 



HOW TO MAKE PIE CRUST. 

One-half cupful of melted shortening — butter, beef drippings, or 
lard, or a mixture of any two. or all. One quarter cupful of cold 
water. One heaping cupful of flour, a little salt. 

Method : Into a bowl put first the shortening, next the water, 
and with a spoon stir into this the flour and salt. When mixed 
( which only takes a minute or two ) set in refrigerator to cool, when 
hard enough roll. This is enough for both upper and lower crust 
for a large pie. Before putting into the oven brush top of the pie 
with milk. This will make it a nice brown color. 

WHEN MAKING SOUR PIES. 

When making sour pies such as rhubarb and cranberry, it is well 
to add a cupful of raisins that have been previously soaked in 
water. They will take away that tart flavor besides absorbing the 
superfluous juices. 

TO BAKE PIE CRUST. 
When making a pie that requires the crust to be baked before 
putting the filling in. turn the pie pan upside down and place the 
dough over the pan and bake in this manner. This prevents the 
crust from shrinking so that when it is removed and placed inside 
the pan with the filling the pie will prove to be more satisfactory 
when cut. 

"NEVER FAIL" PIE CRUST. 

Two teaspoonfuls of lard. Four tablespoonfuls of water. Eight 
tablespoonfuls of flour, a pinch of salt. Quantities are easilv re- 
membered by "two times four are eight." 

LEMON PIE. 

Take one lemon, one cup of water, one cup of brown sugar, two 
tablespoonfuls of flour, five eggs, three tablespoonfuls of white sugar. 
Grate the rind of the lemon, squeeze out the juice, put all together 
and add the water, brown sugar and flour, working the mass into 
a smooth paste. Beat the eggs and mix the paste, saving the whites 
of three of them. Make two pies, baking without top crust. While 
these are baking, beat the whites of the three eggs saved for that 
purpose to a stiff froth, and stir in the white sugar. When the 
pies are clone spread this frosting over them and set again in the 
oven and brown slightly. 

RAISIN PIE. 

Take one pound of raisins, turn over them one quart of boiling 
water and boil one hour. Keep adding water, so there will be a 
quart when done. Grate the rind of one lemon into one cup of 
sugar, three spoonfuls of flour and one egg. Mix well together. 
Turn the raisins over the mixture, stirring the while. This makes 
thrpe pies. 



78 



WOMAN'S WORLD COOK BOOK 



PEACH PIE. 

Line a dish with a good crust. Then place in it a single layer 

of peaches cut in halves, sprinkle sugar over them, and pour 'on 

enough sweet cream to fill the dish, and bake. Use no upper crust, 

NEW ENGLAND PUMPKIN PIE WITH CANNED PUMPKIN. 

Empty can pumpkins into large iron spider over slow burner 
about forty-five minutes. Scrape o*ff from bottom of spider with 
knife often. Cook till very dark and very dry. Put aside to cool 
in a bowl. For one pie take one-half the cold pumpkin, add one-half 
cupful of sugar, one-fourth teaspoon cinnamon, one-fourth teaspoon- 
ful ginger, small pinch of allspice, cloves and salt, two eggs. 

Beat till smooth, then add one and one-half cups sweet milk. One 
crust, medium oven. 

LEMON CREAM PIE. 
Grate the rind and use the juice of one lemon, add the yolks of 
two eggs. Add one-half cupful of sugar, one-half cupful of sour 
cream, dissolve a tablespoonful of com starch, and add. Put into 
a crust and bake all together, until the custard is set. Beat 
whites, and put on top. and brown delicately. This is delicious and 
a good way to use sour cream. 



CURRIER PUBLISHING CO.. CHICAGO 79 



Pudding Sauces 



SAUCE FOR PLUM PUDDING. 
The yolks of three eggs, one tablespoonful of powdered sugar, 
one gill of milk, a very little grated lemon-rind, two small wine- 
glassfuls of brandy. Separate the yolks from the whites of three 
eggs, and put the former into a stewpan : add the sugar, milk and 
grated lemon-rind, and stir over the fire until the mixture thick- 
ens, but do not allow it to boil. Put in the brandy: let the sauce 
stand by the side of the fire, to get quite hot : keep stirring it. and 
serve in a boat or tureen separately, or pour it over the pudding. 

VANILLA SAUCE. 

The whites of two eggs, and the yolk of one. half a cupful of 
powdered sugar, one teaspoonful of vanilla, three tablespoonfuls 
of milk. Beat whites of the eggs to a stiff froth, next beat in the 
sugar, and then the yolk of the egg and the seasoning. Serve im- 
mediately. This sauce is for light puddings. 

RICH WINE SAUCE. 

One cupful of butter, two of powdered sugar, half a cupful of 
wine. Beat the butter to a cream : add the sugar gradually, and 
when very light add the wine, which has been made hot, a little 
at a time. Place the bowl in a basin of hot water and stir for two 
minutes. The sauce should be smooth and foamy. 

WHIPPED CREAM SAUCE. 

Whip a pint of thick sweet cream, add the beaten whites of two 
eggs, sweeten to taste : place pudding in center of dish, and surround 
with the sauce, or pile up in center and surround with moulded 
blanc-mange or fruit pudding. 

LEMON SAUCE. 

One cup of sugar, half a cup of butter, one egg, one lemon, juice 
and grated rind, three tablespoonfuls of boiling water, put in a tin 
pail and thicken over steam. 

JELLY SAUCE. 

Melt one ounce of sugar and two tablespoonfuls grape jelly over 
the fire in a half pint of boiling water, and stir into it half a 
teaspoonful corn starch dissolved in a half cup of cold water : let 
come to a boil, and it will be ready for use. Any other fruit jelly 
may be used instead of grape. 

CABINET PUDDING SAUCE. 

Take the yolks of five eggs and whip them lightly : express the 
juice of a lemon and grate down a little of the peel. The other 
ingredients are a tablespoonful of butter, a cup of sugar, a glass 
of good wine, and a little spice. Mix the sugar and butter, adding 
the yolks, spice and lemon juice. Beat fifteen minutes, then add 
the wine and stir hard. Immerse in a saucepan of boiling water, 
beating while it heats. 

FOAMING SAUCE. 

Beat whites of three eggs to a stiff froth : melt teacup of sugar 
in a littie water, let it boil, stir in one glass of wine and then the 
whites of three eggs ; serve at once. 



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WOMAN'S WORLD COOK BOOK 



SPANISH SAUCE. 

One half cup of boiling' water, one tablespoonf ul of corn starch, 
two tablespoonfuls vinegar, one tablespoonful of butter, one cup 
sugar, one-half nutmeg. 

HARD SAUCE. 

Beat to a cream a quarter of a pound of butter, add gradually 
a quarter of a pound of sugar, beat it until very white ; add a little 
lemon juice, or grate nutmeg on top. 

PUDDING SAUCE. 

One cup of sugar, one half cup of butter, yolks of three eggs, one 
tea spoonful of corn starch or arrow- root : stir the whole until very 
light ; add sufficient boiling water to make the consistency of thick 
cream ; wine or brandy to suit the taste. 

PINEAPPLE PUDDING SAUCES. 

Cook a grated pineapple five minutes in just enough water to 

prevent burning. Then add, a little at a time, and stirring the 

while, one-half its measurement in sugar. Stew gently for five 
minutes. Serve at once. 



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WOMAN'S WORLD COOK BOOK 



Fruit Desserts 



JELLIED GRAPES. 
A very delicate dish is made of one third cupful of rice, two 
cupfuls of grapes, half a cupful of water and two spoonfuls of sugar. 
Sprinkle the rice and sugar among the grapes, while placing them 
in a deep dish ; pour on the water, cover close and simmer two 
hours slowly in the oven. Serve cream as sauce, or cold as pudding. 
If served warm as pudding, increase slightly the proportion of rice 
and sugar. 

BAKED BANANAS. 

Allow one tabiespoonful of sugar and one teaspoonful of hot 
water for each banana. Peel the bananas, split them in halves. 
Put them in a shallow dish or platter. Melt one tabiespoonful 
of butter in the hot water and pour it over the fruit. Mix a little 
salt and spice or lemon-juice with the sugar, sprinkle it over the 
top and bake about twenty minutes, or until brown. 

FRUIT CREAM. 

Three oranges, three bananas, one pint strawberries, one-half can 
apricots, one pint cream, sugar to taste. Take the juice and pulp 
of the oranges, mash the bananas, berries and apricots, and rub 
through a hair or wire sieve. Add the cream and sugar to make it 
quite sweet. Then freeze as usual. 

CURRANT SHERBET. 

One pint currant-juice, one pint water, one pint sugar, two eggs, 
(whites). Boil the juice, water and sugar, skim thoroughly, and 
pour it while hot into the eggs beaten till foamy. Beat it well, 
and, w^hen cool, freeze. 

GRAPE SHERBET. 

Lay a square of cheese-cloth over a bowl, put in a pound of ripe 
Concord grapes. Mash very thoroughly with a wooden masher. 
Squeeze out all the juice, add an equal amount of cold water, the 
juice of one lemon, and sugar to make it very sweet. Freeze as 
usual. * 
JELLIED BANANAS. 

Make a mould of lemon-jelly. Cut bananas in slices, and line 
the bottom and sides of a mould. Pour the jelly in slowly, that it 
may not float the fruit. Keep in ice water untirhard. If you have 
no mould, use a small round glass dish. Put the sliced bananas 
on the bottom, then turn in a little jelly ; when hard put a row 
round the sides with spaces between, and fill the center with bana- 
nas, add more jelly, enough to cover. Reserve a cupful of jelly, and, 
when ready to serve, break this up lightly and scatter it over the 
top. 

PEACH TAPIOCA. 
One-half cup pearl tapioca, one saltspoonful salt, one pint boiling 
water, one-half cup sugar, ripe peaches. Cook in double boiler till 
the tapioca is dissolved. Add the sugar and one cupful of peaches 
sliced and mashed. Pare six peaches, cut them in halves, remove 
the stone, and place them, the cleft side up, in a dish for serving. 
Pour the tapioca over them, and serve very cold with sugar and 
cream. 

PRUNE CUSTARD. 
Stew half a pound of prunes in water to cover, until the stones 
will slip out easily. Let the syrup boil away. Soai one pint of 
dried cake (any kind of butter-cake crumbled finely) in one quart of 
milk. Add two beaten eggs, a little salt and spice, and the stewed 
prunes. Bake slowly about an hour, or until a knife will come 



CURRIER PUBLISHING CO., CHICAGO 83 



out clean. Stir two or three times at first, to prevent the fruit 
from settling. Serve with creamed butter and sugar. 

PRUNE PUDDING. 
Stew one pound of prunes until very soft. Let the water boil 
nearly all away. Sweeten to taste. Remove the stones, and mash 
to a pulp. Add a little cracker dust, enough to stiffen it slightly, 
and the whites of three eggs, beaten stiff. Bake in a shallow dish 
about twenty minutes. Serve with a sauce made of the yolks of 
the eggs, three tablespoonfuls sugar, one pint of milk, and cook 
like a boiled custard. 

BERRY PUDDING. 

Three pints of blueberries, five cupfuls of flour, one pint N. O. 
molasses, one teaspoonful soda, one-half teaspoonful salt, one-half 
teaspoonful cinnamon. Boil in a buttered mould or pail three hours. 
Half of the receipt is enough for a small family. 

PEACH PUDDING. 
One pint stale bread, one quart milk, one-half cupful of butter, 
one-half cupful sugar, one saltspoonful salt, four eggs, six or eight 
peaches. Grate the inside of a loaf, and soak it in the hot milk. 
Pare, halve and stone the peaches, and place them, the hollow side 
up, in a buttered mould. Cream the butter, add the sugar, salt, eggs, 
well-beaten, and stir all into the milk. Pour it over the peaches, 
cover, and place the mould in a pan of hot water in the oven and 
bake two hours. Serve with wine or creamy sauce. 

ORANGE PUDDING. 

One heaping tablespoonful butter, one cupful sugar, grated rind 
of one orange, one cupful orange-juice and pulp, yolks of four eggs, 
well -beaten, four tablespoonfuls fine cracker-crumbs, one cupful milk. 
Bake in a deep dish lined with paste. Beat the whites of the eggs 
with half a cupful of sugar. Spread over the top and color slightly. 

APPLE SAGE PUDDING. 

One cupful sage in a quart of tepid water, with a pinch of salt, 
soaked for one hour ; six or eight apples, pared and cored, or 
quartered and steamed tender, and put in the pudding dish ; boil 
and stir the sage until clear, adding water to make it thin, and 
pour it over the apples ; this is good hot with butter and sugar, 
or cold with cream and sugar. 

RICH BAKED APPLE PUDDING. 
Half pound the pulp of apples, half pound loaf sugar, six ounces 
butter, the rind one lemon, six eggs, puff paste. Peel, core and cut 
the apples, as for sauce ; put them into a stew pan, with only just 
sufficient water to prevent them from burning, and let them stew 
until reduced to a pulp. Weigh the pulp, and to every half pound 
add sifted sugar, grated lemon, six well-beaten eggs. Beat these in- 
gredients well together : then melt the butter, stir it to the other 
things, put a border of puff paste round the dish, and bake for 
rather more than half an hour. 

APPLE CHARLOTTE. 

Cut slices of wheat bread or rolls, and having rubbed the bottom 
and sides of a basin with a bit of butter, line it with the sliced 
bread or rolls ; peel tart apples, cut them small, and nearly fill the 
pan, strewing bits of butter and sugar between the apples ; grate a 
small nutmeg over ; soak as many slices of bread or roll as will 
cover it ; over which put a plate, and a weight, to keep the bread close 
upon the apples ; bake two hours in a quick oven and then turn it out. 
Quarter of a pound of butter, and a half pound of sugar, to half a 
peck of apples. 



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WOMAN'S WORLD COOK BOOK 



Sandwiches 



CHICKEN SANDWICHES. 
Mince the white meat of roast chicken and mix it with half a can 
of French mushrooms, chopped fine, and a half cupful of chopped 
English walnuts. Season to taste with pepper, and salt, and moisten 
with melted butter. Put the mixture between slices of whole wheat 
bread. 

WALNUT SANDWICHES. 

Shell English walnuts. Blanch and chop and to every tablespoon- 
ful of nuts allow a good half tablespoonful of cream cheese. Rub 
well together and spread on thin slices of crustless white or graham 
bread. 

PEANUT SANDWICHES. 

Shell and skin freshly roasted peanuts and roll them to fine crumbs 
on a pastry board. Add salt to taste, and mix the powdered nuts 
with enough fresh green cheese to make a paste that can be easily 
spread on unbuffered bread. Keep in a cold, damp place until wanted. 

OLIVE. 

Stone and pound to a paste one dozen large olives, and blend into 
a small cupful of mayonnaise dressing. Butter thin slices of graham 
or brown bread, spread with the olive paste ; take off the crust and 
cut in halves. 

HAM AND DILL. 

Cut thin slice of rye or graham bread, butter and lay between the 
slices two thin slices of ham, and thin slices of dill pickle. Cut 
lengthwise. 



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85 



Various Recipes 



FRIED RICE MUSH. 

Cornmeal mush being rather strong for some people, this com- 
bination will be found a most delicious substitute. 

Cook one cupful of rice until thoroughly done, keeping plenty of 
water on it all the time. Salt to taste. When cooked pour in enough 
water to make it thin, then stir in slowly one cupful of white corn- 
meal. It will need to be stirred almost constantly to prevent burn- 
ing, as it will be very thick. When cornmeal is cooked turn the mush 
into a mold, and when cold cut in slices and fry. Can be served 
plain or with syrup. A little vanilla added to the ordinary sugar 
sj rup improves it very much. If cornmeal is soaked or wet in cold 
water before using for mush or pancackes, it will cook quicker and 
thus prevent that raw taste which sometimes spoils dishes made of 
Indian meal. 

BATTER NUTS. 

Two well-beaten eggs, one cupful sugar, one teaspoonful salt, one 
cupful of sweet milk, one cupful seedless raisins, the grated rind of 
one fresh lemon, two teaspoonfuls baking powder, flour enough to 
make stiff batter, that will not drop from spoon, about the consist- 
ency of pound cake. Take a tablespoon half full at a time, and drop 
into hot lard, as you do other doughnuts, taking care not to have 
tbem too large, as they are very light when cooked. When done, roll 
them in sugar. 

"BEST EVER" DOUGHNUTS. 
Mix two cupfuls of hot mashed potatoes with two cupfuls of sugar, 
add one cupful of milk, three eggs beaten separately, a little salt, 
nutmeg for flavoring, and lastly three tablespoonfuls of" melted butter. 
Add flour to make a stiff dough, into which five teaspoonfuls of baking 
powder have been sifted. 

COFFEE CAKE. 

One cupful of sugar, one cupful of syrup, one cupful of strong 
cold coffee, three- fourths cupful of lard, two eggs, level teaspoonful 
each of ground cinnamon and cloves, one-fourth of grated nutmeg, 
one teaspoonful of vanilla, one teaspoonful of corn-starch, one pound 
chopped raisins, one teaspoonful of baking soda, a little salt, and three 
and one-half cupfuls of flour. If desired a cupful of chopped nuts can 
be added. Beat and stir thoroughly. Bake in a six-quart pan in a 
slow oven for two and one-half hours. Keep cake covered for one 
hour when first put in oven. 

BLUEBERRY JOHNNY CAKE. 

This is an old-fashioned, genuine New England recipe for a most 
delicious concoction. 

One cupful of sour milk, one teaspoonful of soda, one-half cupful 
of molasses, one cupful of cornmeal, one-half cupful of flour, and a 
pinch of salt. When well beaten and ready for the oven, add blue- 
berries, stir in and bake in a square bread tin. At least two cups 
of blueberries should be used and more if the dough will cover them 
all. 



86 



WOMAN'S WORLD COOK BOOK 



Cooking Vegetables 



In the first place, most vegetables must be thoroughly cleaned 
before they are cooked. While old potatoes, carrots, turnips and 
parsnips should be well scrubbed in cold water before they are 
peeled, this rule does not apply to those fresh from the garden. 
For example, new potatoes should never be peeled before cooking, 
for. like carrots, turnips, parsnips and salsify, they can be 
cleaned sufficiently by scraping after their bath in cold water. 
Onions and leeks are about the only vegetables that do not require 
this preliminary washing, the removal of the outer peeling being 
sufficient to relieve them of all dirt : but vegetables like lettuce, 
cabbage and cauliflower should be left to stand in water for some 
time before being cooked. 

All fresh vegetables should be cooked in slightly salted boiling 
water. Those that grow beneath the ground like beets and new 
potatoes, should be cooked in a covered saucepian. while those that 
grow upon the ground, like peas, beans and cabbage, should be 
left uncovered during the process of cooking. Corn is an exception 
to this rule, as it is better when cooked under e cover. 

These are the general rules for cooking summer vegetables, but 
the special rules that follow are quite as important and must be 
remembered by the cook, who is ambitious to excel in this branch 
of culinary art. 

ASPARAGUS. 

Asparagus should be cut in even lengths, tied in a bunch, and 
stood upright in the saucepan, so that the water will not reach 
the heads of the stalks. Thus while it is necessary that the lower 
or tougher portions of the stalks should be boiled until tender, 
the upper or more tender p arts will cook sufficiently if merely 
steamed. 

BEANS. 

If a little sugar is added to the water in which string-beans 
are cooked it will help to bring out the flavor of the vegetable. 
A teaspoonful of sugar to two quarts of be'ans will be sufficient 
for this purpose. A pinch of baking soda will not only preserve 
the color of the beans, but will help to make the tougher beans 
tender. In cooking lima beans, a piece of butter, the size of a 
hickory-nut, added to the water will prevent them from foaming 
over. 

BEETS. 

Never peel beets before cooking them. Merely wash and scrape 
them, then put them on to boil without removing even the root 
end. When they have become tender, plunge them in cold water # 
for a moment or two. and the skins may be rubbed off without 
the slightest trouble. In this way the beets may be made to 
retain all their color. 

CABBAGE. 

The best way to cook new cabbage is to cut it into small pieces, 
after removing the core, and boil it in water that scarcely covers 
it. Any of this water that is left when the cabbage is done, 
must be drained away before the vegetable can be prepared or 



CURRIER PUBLISHING CO., CHICAGO 



87 



dressed for the table. A little baking soda added to the water 
in which the cabbage is cooked will help to make it tender. A 
little sugar will also improve the flavor of this vegetable. 

CORN. 

Many persons find it extremely difficult to cook sweet corn 
nicely. The trouble is that they boil it too long. If the corn is 
fresh, and naturally sweet and tender, it requires no more than 
six or seven minutes for cooking. If it is so old and tough that 
it needs more than ten or twelve minutes of boiling, it is not 
fit to be served on the cob. Put the corn on to cook in the 
water that is boiling. Do not salt the water, or the corn will 
become tough. Instead, sweeten it by adding a level tablespoonful 
of sugar to each quart of water. If you suspect that the corn 
is not very fresh, you may freshen it considerably by placing' it in 
cold water, and leaving it for three-quarters of an hour or more 
after husking it. If com is to be cut from the cob, either before 
or after cooking, cut the kernels lengthwise with a sharp knife, 
then with a dull knife scrape out all the juice and pulp, leaving 
the hulls attached to the coo. When corn has been gathered, it is 
better to remove the husks at once, as they absorb the sweetness 
of the vegetable. Wrap the corn when husked, in a damp cloth, 
It. will preserve its sweetness for several hours. 

CUCUMBERS. 

In peeling cucumbers, the cook should begin to cut from the 
blossom end. If. peeled from the other end the cucumber is likely 
to absorb too much of the bitter flavor from the peel. 

EGGPLANT ATJ GRATIN. 

While the most common method of preparing eggplant is to 
peel it. slice it and place it in ia bath of salted water for some 
time before cooking, many good cooks insist this is a mistaken 
process. Instead, slice and peel the eggplant: then place the 
vegetable where it can steam for a few minutes. Do not let it 
cook long enough to become soft. When thus prepared, let the 
slices cool, then fry as usual. The result wull be more tasty and 
less greasy. Eggplant is at its best when cooked au gratin. Re- 
move the inside from an eggplant, leaving a shell or case. Cut in 
one-third inch cubes and cook in a small quantity of boiling water 
until soft, then drain. Cook one small onion, finelv chopped, with 
two tablespoonfuls of butter, until yellow. 

Add the eggplant and one tablespoonful of finelv chopped parslev. 
and season with salt and pepper. Fill the eggplant shell with the mix- 
ture, cover the top with buttered cracker crumbs and bake until 
brown. 

LETTUCE. 

If you wish to keep lettuce very fresh and crisp, separate the 
leaves as soon as they arrive from the market, or garden ; wash them 
thoroughly : put them into a tin pail, cover tightly and set the 
pail near the ice. When required for the table the lettuce will 
be found to be fresh and nice as could be desired. If lettuce is 
too old to be used for any ordinary purposes, it may be boiled 
and eaten as greens. 

PEAS. 

It is the best to shell green peas as soon as they reach the 
kitchen, as the pods, like the husks of corn, naturally absorb a 
certain portion of their sweetness. Do not throw the 'pods away, 



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WOMAN'S WORLD COOK BOOK 



however, but. instead, boil them separately until all their flavor 
has been extracted : then remove them and use this water in cooking 
the peas themselves. They will be found much sweeter. A little 
sugar, if cooked with the peas, will add greatly to their flavor. 
A pinch of baking soda will make them more tender and will 
help to retain their color. 

SPINACH. 

The best way to prepare young spinach is to cook it practically 
without water. Before cooking it. let the greens stand in plenty 
of salted water, that they may not only be washed thoroughly, 
but that all insect life may be destroyed. When ready to cook 
remove the spinach from the water and. without attempting to 
drain it. place it in a hot saucepan, or kettle, and let it steam 
until tender, and with no other moisture than that of its own 
juice? and the water that still adheres to the leaves. If the spinach 
should seem to be a trifle tough, three or four tablespoonfuls of 
water may be added, but no more. 

STUFFED GREEN PEPPERS. 

Peppers may be used for the central dish at a family luncheon. 
Cook six green peppers in boiling water to cover four minutes. 
Drain, cut a slice from the stem of each pepper and remove the 
seeds. Cook one-half a small onion, finely chopped, and six mush- 
rooms, finely chopped, in two tablespoonfuls of butter five minutes, 
stirring constantly. Add one cupful of raw veal, finely chopped, 
and two chopped tomatoes and -cook five minutes : then add two- 
thirds of a cupful of stale bread crumbs and season with salt. 
Fill the pepper cases with the mixture, put in a buttered baking 
pan and bake thirty minutes in a hot oven, adding enough white 
stock to prevent the peppers from burning. 

CREAMED CELERY.— IN CHEESE BALLS. 

Cut the celery stalks in inch pieces, one inch long, and cook in 
boiling water imtil tender. For three cups of celery pieces make 
a pint of white cream sauce, using the water in which the celery 
was cooked, with cream as the liquid. Turn into the shell of an 
edam cheese, cover the top with half a cup of cracker crumbs, mix 
the tablespoonful of melted butter, let it brown in the oven, serve 
a light scraping of cheese, with each service of celery and use the 
oysters, in season can be added with the celery, and use the oyster 
liquid in making the liquid — a pineapple cheese shell can be utilized 
in the same way. 

PANNED TOMATOES. 

Cut large tomatoes into halves, put th^m in a baking pan. dust 
with salt and pepper, put a tiny hit of butter in the center of 
each. Stand them in a cool oven and bake for half an hour or 
cover a pan on the back of the stove. They need a very mild heat. 
When done lift each carefully without breaking and arrange on 
a meat platter. Add half a pint of milk to the pan, then a 
tablespoonful of flour mixed in a little cold milk : when this is 
boiling, season with salt and put it over the tomatoes. 

STUFFED TOMATOES. 

Select firm, smooth tomatoes. Cut a slice from the stem ends 
and with a spoon dig out the inside, leaving just enough of the 
tomato in the skins to make them keep their shape firmly. Place 



so 



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WOMAN'S WORLD COOK BOOK 



the tomato pulp in a sieve, press out most of the juice, then turn 
into a mixing bowl : to it add cupful of well-toasted bread crumbs 
one half cupful of ground nut meats, a little finely chopped pars- 
ley, sage or thyme and a little salt. One teaspoonful of chopped 
onion may be added if desired. Fill the tomatoes with this mix- 
ture, heaping it up above the opening and bake slowly. Serve 
plain or with a cream or brown sauce. 

CREAMED POTATOES AND GREEN PEPPERS. 

Pe'el enough Irish potatoes to make a good quart after they 
have been cut in small pieces or in the form of dice : after remov- 
ing the seeds from two green peppers, wash them well and cut into 
rings : put them and the diced potatoes into a stew pan and cover 
with boiling water. After cooking for eighteen minutes pour off 
the water and sprinkle with flour, salt and pepper. Turn into a 
baking dish, cover with cream or milk, dot with butter and cook 
in a hot oven until nicely browned. Then serve at once. 

CORN PUDDING. , 



Cut or grate the corn from one dozen ears, add two eggs, one- 
half pint of milk, one tablespoonful of butter, two tablespoonfuls 
of sugar, and a little salt. Bake in a moderate oven three quarters 
of 'an hour. 

STUFFED GREEN PEPPERS. 

Cut the stem from peppers of equal size and remove the seeds 
and white skin. Parboil and stuff with cooked rice or macaroni, 
minced chicken or veal, breadcrumbs and hard boiled eggs. Season 
with chopped parsley, onion juice, pepper and salt. Moisten with 
stock. Bake in a pan with a little water until they are tender, 
but do not allow them to lose their shape. 

GREEN PEAS. 

Shell and lay in cold water fifteen minutes. Cook from twenty to 
twenty-live minutes in boiling salted water. Drain, put into a "deep 
dish with a good lump of butter ; pepper and salt to taste. 

TO BOIL ONIONS. 

Take off the tops and tails, and the outer skin : but no more, lest 
the onions go to pieces. Lay them on the bottom- of a pan which is 
broad enough to contain them without piling one on another ; just 
cover them with water, and let them simmer slowly till they are 
tender all through, but not till they break. Serve them up with 
melted batter. 

FRIED ONIONS. 



Cut them in thin slices and season them : have a piece of fat 
bacon frying to get the juice, take it out, and put the onions in 
and stir until a pretty brown. 

CREAMED PARSNIPS. 



Boil tender, scrape, and slice lengthwise. Put over the fire with 
two tablespoonfuls of butter, pepper and salt, and a little minced 
parsley. Shake until the mixture boils. Dish the parsnips, add to 
the sauce three tablespoonfuls of cream in which has been stirred 
a quarter spoonful of flour. Boil once and pour over the parsnips. 



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91 



CAULIFLOWER. 

Boil a fine cauliflower, tied up snugly in coarse tarlatan, in hot 
water, a little salt. Drain and lay in a deep dish, flower uppermost. 
Heat a cup of milk ; thicken with two tablespoonfuls of butter, 
cut into bits, and rolled in flour. Add pepper, salt, the beaten white 
of an egg, and boil up one minute, stirring well. Take from the 
lire, squeeze through a hair sieve into the sauce, and pour half into 
a boat, the rest over the cauliflower. 



MASHED CARROTS. 

Scrape, wash, lay in cold water half an hour ; then cook tender 
in boiling water. Drain well, mash with a wooden spoon, or beetle, 
work in a good piece of butter, and season with pepper and .salt. 
Heap up in a vegetable dish, and serve very hot. 



SPINACH. 

Pick over and discard any wilted leaves. Wash thoroughly in 
four or five waters. Tear into small bits and put in a kettle with- 
out any water. Let it stand on the back of the stove until the 
juice is drawn oat, then boil until tender. Drain and chop fine ; 
season with salt, pepper, vinegar and butter. Pack it closeiy into 
small cups, and place in the oven or in a pan of hot water to keep 
hot. Separate the yolks and whites of three hard-boiled eggs. Cut 
the whites into thin strips an inch long. Rub the yolks through a 
fine strainer. Turn the spinach out on a platter, flatten the top 
slightly. Make a circle of white around the top of each, and put 
a spoonful of the fine yolk in the center. If there should be more 
egg than is needed, make a daisy on opposite corners of the dish. 



BEETS. 



Wash, but do not cut them, as that destroys the sweetness and 
color. Cook in boiling water until tender. Young beets will cook 
in one hour, old beets require a longer time ; and if tough, wilted, 
or stringy, they will never boil tender. When cooked, put them 
in a pan of cold water, and rub off the skin. Young beets are cut 
in slices, and served hot with butter, salt and pepper, or cut in 
small cubes and served in a white sauce. They are often pickled 
in vinegar and spiced, or plain, are served cold ; or they may be 
cut into dice and mixed with other vegetables for a salad. 



SCALLOPED TOMATOES. 

Turn nearly all the juice off from a can of tomatoes. Salt and 
pepper this, by the way, and put aside in a £ool place for same 
other day's soup. Put a layer of bread crumbs in the bottom of 
a buttered pie dish ; on them one of tomatoes ; sprinkle with salt, 
pepper, and some bits of butter, also a little sugar. Another layer 
of crumbs, another of tomatoes — seasoned — then a top layer of 
very fine dry crumbs. Bake covered imtil bubbling hot, and brown 
quickly. 

FRIED SQUASHES. 

Cut the squash into thin slices, and sprinkle it with salt ; let 
it stand a few moments ; then beat two eggs, and dip the squash 
into the egg ; then fry it brown in butter. 



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WOMAN'S WORLD COOK BOOK 



STEWED CELERY. 

Is an excellent winter dish, and - is very easily cooked. Wash the 
stalks thoroughly, and boil in well-salted water till tender, which will 
be in about twenty minutes. After it is made ready as above, drain 
it thoroughly, place it on toasted bread, and pour over it a quantity 
of sauce. A sauce of cream, seasoned with a little mace, may be 
served over the celery- It may also be served with melted butter. 

POTATO PUFFS. 

Prepare the potatoes as directed for mashed potato. While hot, 
shape in balls about the size of an egg. Have* a tin sheet well 
buttered, and place the balls on it. As soon as all are done, brush 
over with beaten egg. Brown in the oven. When done, slip a knife 
under them and slide them upon a hot platter. Garnish with parsley 
and serve immediately. 

POTATO SNOW. 

Choose large white potatoes, as free from spots as possible ; 
boil them in their skins in salt and water until perfectly tender, 
dran and dry them thoroughly by the side of the fire, and peel them. 
Put a hot dish before the fire, rub the potatoes through a coarse 
sieve on to this dish ; do not touch them afterwards, or the flakes 
will fall, and serve as hot as possible. 

POTATO BORDER. 

Six potatoes, three eggs, one tablespoonful of butter, one of salt, 
half a cupful of boiling miJJv. Pare, boil and mash the potatoes. 
When fine and light, add the butter, salt and pepper and two well- 
beaten eggs. Butter the border mould and pack the potato in it. 
Let this stand on . the kitchen table ten minutes ; then turn out on 
a dish and brush over with one well-beaten egg. Brown in the oven. 

WHIPPED POTATOES. 

Instead of mashing in the ordinary way, whip with a fork until 
light and dry ; then whip in a little melted butter, some milk, and 
salt to taste, whipping rapidly until creamy. Pile as lightly and 
irregularly as you can in a hot dish. 

SCALLOPED TOMATOES. 

Prepare in this proportion : Two cups of mashed potatoes, two 
tablespoonfuls of cream or milk, and one of melted butter ; salt 
and pepper to taste. Stir the potatoes, butter and cream together, 
adding one raw egg. If the potatoes seem too moist, beat in a few 
fine bread crumbs. Bake in a hot oven for ten minutes, taking 
care to have the top a rich brown. 

POTATO CROQUETTES. 

Tare, boil, and mash six good sized potatoes. Add one table- 
spoonful of butter, two-thirds of a cupful of hot cream or milk, the 
whites of two eggs, well beaten, salt and pepper to taste. When cool 
enough to handle, work into shape, roll in egg and bread crumbs, 
and fry in hot lard. 

TURNIPS IN WHITE SAUCE. 

Wash and cut French turnips into half or three-quarter inch 
slices ; pare and cut each slice into strips, and then into cubes. Boil 



CURRIER PUBLISHING CO., CHICAGO 



93 



in boiling water until tender. Drain and pour white sauce over them. 
Turnips may also be mashed, drained, and seasoned with butter, 
pepper and salt. The white turnips are more delicate than the yel- 
low. 

VEGETABLE OYSTERS. 

Wash a bunch of salsify, and cook in boiling salted water, till the 
skin will peel easily. Remove the skin and cut into pieces. Put 
a layer of buttered cracker crumbs in a scallop dish, add a sprinkling 
of salt and pepper, then a layer of salsify, with milk enough to 
cover : then crumbs and seasoning on top. Bake until brown. 



SCALLOPED ONIONS. 

Parboil one quart of onions in two waters. Cut them in slices. 
Put them in a deep dish in alternate layers with sliced tomatoes 
and thin slices of cold meat, beef or mutton ; season each layer with 
salt and pepper and butter, and cover with bread crumbs and bits 
of butter. Bake half an hour. 

BAKED TOMATOES. 

Select smooth, round tomatoes, of uniform size, not very juicy. 
Put them in hot water, remove the skin, cut them in halves and 
scoop out all the seeds. Chop, and rub to a powder one-third of a 
cupful of' boiled ham or tongue. Add two-thirds of a cupful of 
bread crumbs, one teaspoonful of chopped parsley or one saltspoon- 
fnl of thyme, a little pepper and sufficient melted butter to moisten. 
Fill the tomatoes with the mixture, place them in a shallow dish, 
and bake fifteen minutes. 



TOMATOES WITH RICE. 

Scald and peel three large, smooth tomatoes. Cut them in halves, 
scoop out the seeds and juice without breaking the pulp. Scald the 
juice enough to strain out the seeds. To the juice add sugar to 
taste, and mix with it as much warm boiled rice as it will absorb ; 
add salt and a little butter. Fill the tomatoes with the mixture. 
Place each half tomato on a round of bread, buttered. Put them 
in a shallow pan and bake ten minutes, or until the bread is browned. 



CAULIFLOWER. 



Remove the outer stalks. Soak in cold water, and cook in boiling 
salted water about twenty minutes. Drain, separate the stalks, put. 
them in a dish, and season to taste : or, with two tablespoonfuls lemon 
juice, a little salt and pepper mixed with, quarter of a cupful of 
melted butter. Or pour a thin white sauce over the cauliflower and 
sprinkle coarse bread crumbs, which have been browned in butter, 
over the sauce. 



DRESSED CELERY. 

Use only the white, crisp part of the celery stalks. The green 
parts may be made into a puree or used in soups. Scrape off the 
brown, discolored part, and wash thoroughly. Keep in cold water, 
and wh^n ready to serve, drain and arrange in a celery glass. Sere 
with salt. Or cut the celery in thin slices, moisten with French or 
mayonnaise dressing, and garnish with lettuce, cresses or celery 
leaves. 



04 



WOMAN'S WORLD COOK BOOK 



CELERY. 

Scrape clean, and cut the stalks into inch pieces ; cook in boiling 
salted water, half an hour, or until tender. Drain and mix with a 
white sauce ; or dip thern in fritter batter, and fry in hot fat. Celery 
is usually eaten raw. as a salad, but is more digestible when cooked. 

Celery is particularly good for nervous or rheumatic people. 

EGGPLANT. 

Cut the plant into slices one-third of an inch, thick, without re- 
moving the skin. Sprinkle salt over each slice, pile them, and cover 
with a weight to press out the juice. Drain, and dip each slice first 
in fine crumbs, then in beaten egg. and again in crumbs, and saute 
them in hot fat. 

CORN PUDDING AND BROILED POTATOES. 

One cupful of corn scraped from the cob or cooked and put 
through the sieve. Add to this four eggs beaten light, one teaspoon- 
ful of salt, a dash of paprika, a few drops of onion juice or a thin 
shaving from one clove of garlic and a small piece of green pepper. 
Heat all except the eggs in a cupful and a quarter of milk. Remove 
the garlic and green pepper, add the eggs beaten well and pour into 
small molds, stirring well after filling each time. Set in a pan of 
hot water and bake slowly, taking care that the water does not 
boil. Turn from the mold onto a platter and surround with broiled 
tomatoes. 

SWISS POTATOES. 

Cut potatoes into matches and dry. Butter a shallow baking dish 
and place a layer of potatoes sprinkled with salt and pepper. Cover 
with* grated Swiss cheese. Pill the dish and drop a few pieces of 
melted butter on top. Pour a few spoonfuls of milk in the dish and 
bake in rather hot oven till done. Sprinkle minced parsley over 
the top. Cold potatoes can be warmed in this way. 



CURRIER PUBLISHING CO., CHICAGO 



95 



Canning and Preserving 



A granite or porcelain lined kettle should be used for preserv- 
ing and on no account should the work be done with one of tin or 
copper, as the acid of the fruit corrodes the metal, forming a very 
poisonous substance. Use self-sealing glass jars. The cost is but 
slight, and if the fruit is properly prepared it will keep for years. 
Before pouring in the hot fruit, place a silver tablespoon in the 
jar. This will absorb the heat and prevent the glass from crack- 
ing. The metal caps or covers should be placed in hot water a few 
moments before using, and then screwed on very tightly. Fill the 
jars as full as possible to exclude the air, and the contents will 
Keep indefinitely. Jellies and jams are more convenient for use 
when placed in glasses. If a paper is cut to fit the top, and dipped 
in alcohol, it will prevent mold from forming on the jelly. This 
should be covered by another paper, tied or pasted on securely. 



CKAB APPLE PRESERVES. 



To each pound of fruit allow half a pound of sugar and a pint 
of wateL- to three pounds of sugar. When the syrup is boiling hot, 
drop in the apples. Fill the jar with fruit, and pour the syrup 
over the same. , 

CANNED ASPARAGUS. 



Select the best "grass" in the market. Scrape away the outer 
woody skin, wash free from dust and grit, and cut to lengths of 
the jars, cutting from the tips down. Arrange the stalks evenly 
in each can as compactly as possible, fill with cold water, adjust 
new rubbers and screw down lightly. Place the filled cans in a 
boiler. Protect from breaking by heat or by touching each other 
with wisps of h ay. Fill with cold water to within half an inch 
of cover. Bring slowly to boiling point, then boil without ceasing 
for three hours, renewing water from time to time as it evaporates. 
Unscrew the covers and from a boiling teakettle fill the cans to 
overflowing. Seal the cans at once as tightly as possible and pour 
boiling water over them until the cans are all immersed. Boil for 
another hour, remove, tighten covers, wipe dry with towel, and in- 
vert to test for leakage. When cool place in a dark, dry place. Peas, 
beans and corn may be put up the same way. 



CANNING CURRANTS. 

Pick currants from stems and wash. Put to cook with little 
water. When cooked through drain for an hour. Of this juice 
"make jelly. Take the currants and one cupful of the juice. Add 
an equal amount of sugar and a few cloves. 

Boil fifteen minutes and put in jelly glasses. Spiced currants 
are delicious with cold meat. By using your currants in this way 
none of the material is wasted. 



TO CAN STRING BEANS. 

String and wash one gallon of beans, and one-half cupful of cider 
vinegar, cover with water, and cook until tender. Can in glass 
jars. 



96 



WOMAN'S WORLD COOK BOOK 



CANNING TOMATOES. 

Pour scalding water over tomatoes that are ripe, but not too 
ripe. Remove the skins, slice, cook in a porcelain-lined kettle. With 
a little salt, pour hot into the cans and seal. Those that are to be 
used during the winter may be put into wide-mouthed jugs of one 
gallon each, since in cold weather they will keep for some time after 
being opened. 

CANNING CURRANTS. 

Pick the currants from stems and wash. Put to cook with little 
water. When cooked through drain for an hour. Of this juice 
make jelly. Take the currants .and one cupful of the juice. Add 
an equal amount of sugar and a few cloves. 

Boil fifteen minutes and put in jelly glasses. Spiced currants are 
delicious with cold meat. By using your currants in this way none 
of the material is wasted. 

CRABAPPLE JELLY. 

Select fresh, sound fruit, not more than fully ripe. Place one 
gallon of the fruit in an earthen or porcelain kettle and add one 
pint of water. Heat slowly until it boils. Continue to cook slowly 
until the fruit begins to come to pieces, then turn off the juice im- 
mediately, pressing the fruit gently back in the kettle as long as 
the liquor will run clear. Then strain twice through a fine cloth 
strainer. Add one pound the best white sugar for every pound of 
the juice. Boil ten or fifteen- minutes. Skim carefully while boiling. 

GRAPE JELLY. 



Grapes for jelly should be used before they are ripe, or when just 
turning. Stem the grapes and slightly cook them : then strain and 
use a pint of sugar to a pint of juice/ It makes the jelly of a light 
red color, and much finer flavored than ripe grapes. 

PRESERVED PLUMS WITHOUT SKINS. 

Pour boiling water over large egg or other suitable plums, cover 
them until cold, then pull off the skins. Make a syrup of a pound 
of sugar and a teacupful of water for each pound of fruit, and pour 
it over ; let them remain for a day or two, then drain off and boil 
again, skim it clear and pour it hot over the plums. Let them 
remain until next day. then put them over the fire in the syrup ; 
boil them very gently until clear, take them from the syrup with a 
skimmer into the pots or jars ; boil the syrup until rich and thick, 
take off any scum which may arise, then let it cool and settle, and 
pour it over the plums. 



GOOSEBERRY JAM. 

Boil the fruit until perfectly tender, then add three-quarters of 
a pound of white sugar to every pound of fruit, and cook an hour. 



SPICED JAM. 

A nice relish for cold meats is as follows : Take five pounds of 
gooseberries, or other acid fruit, three pounds of sugar, well cooked. 
Add a teaspoonful of salt, one of pepper, one of cloves, one of cin- 
namon, one of allspice and a little mace if you like it, cook as above. 



98 



WOMAN'S WORLD COOK BOOK 



QUINCE MARMALADE. 

Select ripe yellow quinces, wash clean, pare and core them and 
cut them into small pieces. To each pound of quinces allow half 
a pound of white sugar ; put the parings ^and cores into a kettle, 
with enough water to cover them, and boil slowly until quite soft. 
Then, having put the quinces with the sugar in a porcelain kettle, 
strain over them, through a cloth, the liquid from the parings, and 
cover ; boil the whole over a clear fire until it becomes quite "smooth 
and thick, keeping it covered, except when you are skimming it, 
and watching and stirring closely, to prevent sticking at the bottom. 
When cold, put in glass jars. 

WATERMELON RIND PRESERVES. 

After the rinds are cut off of the slices of melon, pare off the soft 
white inside and green outside. Cut the pieces left into any shapes 
desired: put in a preserving kettle, more than cover with water, and 
boil until tender. If there is not as much syrup as desired add 
more water. Put in three-fourths of a pound "of granulated sugar 
to one pound of fruit and cook. Flavor with extract of lemon or 
boil ginger root with the rind. Children are fond of it when flav- 
ored with lemon. 

TUTTI FRUTTI PRESERVES. 

Thorouhiy dissolve a quart of brandy with a quart of sugar for 
the foundation of the preserves. Put the syrup in a large stone 
crock with a close fitting cover. Add fruits of different varieties 
in their season. Raspberries, pineapples, peaches, apricots, nectar- 
ines, pears and cherries are the best fruits for this purpose. Allow 
an equal quantity of sugar to each kind of fruit and thoroughly 
dissolve the sugar before adding it to the brandy syrup in the 
crock. Mash the berries and cut the large fruit in small pieces — 
have it conform in size. If the brandy loses strength add more as 
required before putting away for the winter use. Scald well in 
granite kettle, skim well to remove the scum on surface, pour into 
tight sealing jars, and keep in a dark place. 

YELLOW TOMATO PRESERVES. 

Peel the tomatoes and take out the seeds, boil up with equal 
weight in granulated sugar. To each two pounds of tomato add the 
rind and juice of one lemon, putting this in after the syrup has 
boiled clear, and simmering thirty or forty minutes longer before 
putting in jars. The juice and grated rind of an orange or half 
a gill "of pineapple juice may be substituted for the lemons. This 
preserve makes delicious tarts. 

QUICK JELLY. 

This method is good for all fruits but pineapple, crabapple and 
quinces. Mash the raw fruit until all is well broken, then take 
a cupful at a time and put in a bag — a salt bag is good for the 
purpose — and gently squeeze the juice into a dish. When all of 
the fruit is thus treated, measure the juice and place in a kettle 
and put over the fire to cook. Measure one cupful of sugar for 
every cupful of juice, putting on the stove or in the oven where 
it will become hot but do not let it scorch. Let the juice boil about 
eight minutes and skim, then add the hot sugar, bring to a boil, 
and cook one minute more. The color and flavor of the fruit is 
much better preserved by this plan than by the more tedious process. 
From beginning to end it will take less than an hour to make the 
jelly. 



CURRIER PUBLISHING CO.. CHICAGO 99 



PEACH MARMALADE. 

Peel ripe peaches, stone them, and cut them small : weigh three- 
quarters of a pound of sugar for each pound of cut fruit, and a 
teacupful of water for each pound of sugar : set it over the fire : 
when it boils, skim it clear, then put in the peaches, let them boil 
quite fast ; mash them fine, and let them boil until the whole is a 
jellied mass, and thick, then put it in small jars or tumblers : when 
cold, secure it as directed for jellies. Half a pound of sugar for 
a pound of fruit, will make marmalade. 

APPLE BUTTER. 

Boil one barrel of new cider down half, peel and core three 
bushels of good cooking apples : when the cider has boiled to half 
the quantity, add the apples, and when soft, stir constantly for 
from eight to ten hours. If done it will adhere to an inverted plate. 
Put away in stone jars (not earthen ware | . covering first with writing 
paper cut to fit the jar. and press down closely upon the apple butter ; 
cover the whole with thick brown paper snugly tied down. 

LEMON MARMALADE. 

Is made as you would prepare orange — allowing a pound and a 
quarter of sugar to a pound of the fruit, and using but half the 
grated peel. 

ORANGE MARMALADE. 

Allow pound for pound. Pare half the oranges and cut the rind 
into shreds. Boil in three waters until tender, and set aside. Grate 
the rind of the remaining oranges ; take off and throw away 
every bit of the thick white inner skin : quarter all the oranges 
and take out the seeds. Chop, or cut, them into small pieces : drain 
all the juice that will come away, without pressing them, over 
the sugar : heat this, stirring until the sugar is dissolved, adding a 
very little water, unless the oranges are very juicy. Boil and skim 
five or six minutes : put in the boiled shreds, and cook ten minutes : 
then the chopped fruit and grated peel, and boil twenty minutes 
longer. When cold, put into small jars, tied up with bladder or 
with paper next the fruit, cloths dipped in wax over all. A nicer 
way is to put away in tumblers with self-adjusting metal tops. 
Press brandied tissue-paper down closely to the fruit. 

PRESERVED PINEAPPLE. 

Pare and remove the eyes from ripe pineapples, then shred with 
a fork. Weigh the fruit, and for each pound allow three-fourths 
of a pound of sugar. Mix fruit and sugar together and let stand 
several hours. Then drain off the juice and cook until it begins to 
thicken ; skim well, add the fruit, let boil up well, then put into glass 
jars and seal at once. 

PINEAPPLE MARMALADE. 

Pare and eye the fruit, then put it through a food chopper. Take 
equal portions of fruit and sugar and cook until quite thick, then 
put into glass jars and seal at once. 

SPICED GRAPE. 

Mash the grapes and cook until soft. Rub through a sieve. To 
one quart of pulp add one pint of brown sugar, add one teaspoon- 
ful" each of cinnamon and allspice, half a teaspoonful of mace, and 
a saltspoonful of cloves. Cook slowly one hour. 



100 



WOMAN'S WORLD COOK BOOK 



Home-Made Candy 



MARSHMALLOW FUDGE. 

Heat two cupfuls of granulated sugar, one cup of rich milk ; add 
two squares of chocolate and boil until it hardens in cold water. 
Just before it is done add small piece of butter, and then begin to stir 
in marshmallows. crushing and beating them with a spoon. 

Continue to stir in marshmallows after fudge has been taken from 
the fire, until half a pound has been stirred into the fudge. Cool in 
sheets three-fourths of an inch thick and cut into cubes. 

TURKISH NOUGAT. 

Two cupfuls of sugar, half cupful of water. Half cupful corn 
syrup. Put on to boil until it forms a soft ball, when put into 
water ; stir it into two beaten whites of eggs, then put in nuts, 
pineapple, or candied cherries. Put in a little rose, almond and 
vanilla flavorings. 

TWO FUDGE RECIPES. 

Two cupfuls of gtanulated sugar. One-fourth cupful of cream. 
Two squares of chocolate. One tablespoonful of butter. Boil seven 
minutes, then beat and spread in buttered tin to cool. Two cup- 
fuls of nrown sugar. One-half cupful of cream. One teaspoonful of 
vanilla. One cupful of chopped walnuts. Butter size of egg. Boil 
ten minutes, then beat and pour on top of fudge already in pan. 

BOLTEN EYERTON TOFFEE. 

Two cupfuls of brown sugar. Five tablespoonf uls of butter. Two 
tablespoonfuls of water. One tablespoonful of vinegar. Boil fifteen 
minutes and do not stir. When cool, cut in squares. 

BROWN SUGAR FUDGE. 

Two cupfuls of light brown sugar or one cupful of dark brown 
sugar and one cupful of white sugar, one cupful of cream, butter 
half size of egg : cook until it is ready to be beaten like chocolate 
fudge, and add cup walnut meats. 

WALNUT AND FRUIT GLACE. 

One cupful of sugar. One-half cupful of water. Mix together until 
sugar is dissolved. Then boil until a little makes a crisp ball in 
water. Do not stir. When cooked drop by spoonfuls on buttered plat- 
ter. Place on each piece one-half walnut or a slice of orange or 
strawberry. Then pour more candy over it and let it cool. 

SEA FOAM CANDY. 

One pound of brown sugar, one-half cupful of water. Boil until 
it forms a soft ball in cold water. Beat the white of one egg until 
very stiff. Pour the boiling syrup on the egg a little at a time and 
beat constantly while pouring. When getting a little stiff, add one 
teaspoonful of' vanilla and as many chopped nuts as desired ( scant 
cupful). When mixture will stand alone, drop from spoon on but- 
tered dish or buttered paper. 



CURRIER PUBLISHING CO., CHICAGO 



101 



PEANUT CANDY. 

Place two cupfuls of granulated sugar in a clean, granite frying 
pan. Melt the sugar without any water. The sugar will first turn 
to a lumpy mass and then gradually melt into a brown syrup. 
Stir constantly. Grease a flat tin and pour into it a cupful of shelled, 
that is brown skin removed, peanuts. When the sugar is melted, 
pour it over the peanuts. Mark in squares. 

MOLASSES CANDY. 

One cup of molasses, two cups of sugar, one tablespoonful vinegar, 
a little butter and vanilla ; boil ten minutes, then cool it enough to 
pull. 

CHOCOLATE CARAMELS. 

Two cupfuls of brown sugar, one cupful of molasses, one cupful 
chocolate grated fine, one cupful of boiled milk, one tablespoonful 
of flour ; butter thp size of a large English walnut : let it boil slowly 
and pour on flat tins to cool ; mark off while warm. 

LEMON CANDY. 

Put into a kettle three and one-half pounds of sugar, one and one- 
half pints of water, and one teaspoonful of cream of tartar. Let it 
boil until it becomes brittle when dropped in cold water ; when suf- 
ficiently done take off the fire and pour in a shallow dish which has 
been greased with a little butter. When this has : cooled so that it 
can be handled, add a teaspoonful of tartaric acid and the same 
quantity of extract of lemon, and work them into the mass. The 
acid must be fine and free from lumps. Work this in until evenly 
distributed, and no more, as it will tend to destroy the transparency 
of the candy. This method may be used for preparing all other 
candies, as pineapple, etc., using different flavors. 

NUT CANDY. 

For fine nut candy, pick out half a cupful of nut meats. Put on 
in a small sauce pan two level cupfuls of light brown sugar, one- 
half cupful of water, a level teaspoonful of butter and a tablespoonful 
of vinegar, and boil without stirring until the candy crackles when 
dropped in cold water. Pour into a well buttered pie pan that has 
been sprinkled with the nuts, and as soon as cool mark into squares. 

MAPLE FUDGE. 

For delicious maple fudge, take one and one-half cupfuls of light 
brown sugar, one cupful of maple syrup, half a cupful of milk, and 
a level teaspoonful of butter. Boil slowly until it makes a soft ball 
when rolled between the fingers in cold water, then set aside until 
cool. Then beat with a fork until a creamy, sugary mass, turn 
quickly onto a buttered plate and mark into squares. If it is soft 
from having been taken off a moment too soon, it will have to stand 
longer to turn to sugar, but the fudge that stands over night will be 
particularly smooth. 

CREAM CANDY. 

Cream candy is made by boiling two cupfuls of granulated sugar 
without stirring, with three-fourths cupful water, two tablespoonfuls 
vinegar and a teaspoonful of butter until brittle when dropped into 
cold water. Pour onto a buttered pan. but do not scrape the sugared 
edge of the kettle, aud pull as soon as cool. If a little care is 
exercised in handling at first,, it will not stick to the fingers. The 



102 



WOMAN'S WORLD COOK BOOK 



butter or flour sometimes put on the hands to prevent this only spoils 
the candy. When pulled perfectly white, cut with scissors into small 
cubes. The longer this stands the more delicious it becomes, and 
if flavored with a few drops of essence of peppermint, when first 
put on (so it can be well stirred through) and then put away when 
done in a glass jar for a couple of weeks, it will make delicate "after 
dinner mint." 

CHOCOLATE CREAM DROPS. 

Easy chocolate creams require two cupfuls of confectioner's sugar, 
with a few teaspoonfuls of milk to moisten enough to work like 
dough, and a quarter teaspoonful of vanilla. Knead well, and work 
out into small balls. Melt one square of unsweetened chocolate by 
first grating and then setting in a pan of hot water, and drop in the 
creams, one at a time. Roll around quickly with a fork, and lift 
onto a sheet of buttered paper. Put in a cool place to harden. Dif- 
ferent flavorings can be used instead of all vanilla, and half an 
English walnut stuck on the top of each cream before the chocolate 
hardens will add to the attractiveness. Or, instead of dipping the 
creams all in the chocolate, they can be cut in half and wrapped 
around with figs or seeded dates. They will grow more creamy if 
allowed to stand a day or two. 

STUFFED DATES. 

Stuffed dates are a most wholesome sweet, and quickly made, too. 
The dates must first be picked apart, washed in warm water and 
dried in an old napkin. Remove the seed from each with a sharp 
knife, slip a nut in its place, press together, and sift over with 
granulated sugar. Leave standing a while on oiled paper to become 
firm. They are nice served at the end of a dinner, with the dessert 
and coffee. 

SALTED NUTS. 

Salted nuts, used so much, are usually placed on the table when 
it is set, and passed during the meal. They are very expensive if 
bought ready for use, but quite inexpensive made at home. Either 
almonds or peanuts can be used, but the almonds must first be 
dropped in boiling water long enough to loosen the skins, which will 
slip off easily in a cloth. Melt half a teaspoonful of butter in a 
pie pan, pour in a cupful of nut meats, stir enough to cover with 
the oil. and brown in the oven. Remove and rub dry with a soft 
cloth, and sprinkle with fine salt. 



CURRIER PUBLISHING CO., CHICAGO 



103 



Economical Dishes 



HAMBURG STEAK. 

Parboil several sliced onions till tender, then drain dry and cook 
till yellow in butter. Have a thick steak from the top of round 
or sirloin, or have meat run through a meat chopper, seasoned and 
made into a thick piece like whole steak. Cook in the pan with 
the onions. Season with salt, pepper and butter, and cover with 
friend onions. With chopped meat, mix some of the fried onions 
in the middle of the meat. 

DEVILLED BEEF. 

Spread several slices of rare roast beef with butter as you would 
bread, cover with a layer of mixed mustard, a little black pepper and 
salt, a tablespoonful of vinegar, and cook it in the chafing dish until 
it curls. 

HASH. 

One cupful corned beef, one cold boiled onion, two cupfuls cold 
potatoes, one teaspoonful mixed mustard, one teaspoonful Worcester- 
shire. Chop the meat, potatoes and onion quite fine. Add the season- 
ing. Melt one tablespoonful butter in a spider. Turn in the hash 
and cook slowly till brown. Do not stir it. 

CORNED BEEF HASH. 

Equal parts of cooked meat and potatoes, or two of potatoes, and 
one of meat. Remove the bone, gristle and skin, and all but one- 
fourth part of fat. Chop fine and mix well with potatoes. If hot, 
mash the potatoes ; if cold, chop them. Season with salt and pep- 
per, moisten with hot water, stock, milk or cream. Cover bottom 
of spider or chafing dish, with dripping or butter, spread the mixture 
over the pan, cook slowly till brown crust forms, fold over and 
turn out like omelet. If more crisp crust is desired, shape the mix- 
ture into small rounds or ovals and fry them in a generous amount 
of fat, turning when brown. 

CHICKEN FRITTERS. 

One cup chicken stock, one heaping tablespoonful flour, one table- 
spoonful butter, one half teaspoonful salt, one saltspoonful celery 
salt, one cupful cold chicken. Mix the flour smoothly in the hot 
butter, add the boiling stock gradually, and when smooth add the 
seasoning. The sauce should be quite thick. Pour half of the 
sauce into a small, shallow dish (buttered). Chop the chicken fine, 
and when the sauce has crusted over a little, spread the chicken evenly 
over the top. Then cover with the remainder of the sauce. Place 
on ice, and when cold and hard cut into inch by two inch piece's. 
Dip them quickly in fritter batter, and fry in hot, deep fat. 

BREAD AND BUTTER PUDDING. 

Place as many slices of thin cut bread and butter as you like 
in a pie dish, say ten or twelve slices, sprinkle a few well-washed 
currants between 'the layers, beat up half a dozen of eggs in two 
pints of new milk, adding sugar to taste and a little flavoring, such 
as nutmeg or cinnamon, and pour over the bread and butter. Bake 
for an hour and ten minutes, and send it to table in the dish it has 
been baked in. 



104 



WOMAN'S WORLD COOK BOOK 



CARROT PUDDING. 

One pound grated carrots, three-fourths pound chopped suet, half 
pound raisins and currants, four tablespoonfuls sugar, eight table- 
spoonfuls flour and spices to suit the taste. Boil four hours, place 
in the oven for twenty minutes, and serve with the wine sauce. 



RICE AND MEAT CROQUETTES. 

One cupful of boiled rice, one cupful of finely-chopped cooked meat 
■ — any kind ; one teaspoonful of salt, a little pepper, two tablespoon- 
fuls of butter, half a cupful of milk, one egg. Put the milk on to 
boil, and add the meat, rice and seasoning. When this boils, add 
the egg, well beaten ; stir one minute. After cooling, shape, dip in 
egg and crumbs, and fry as before directed. 



DRIED BEEF. 

The most common way of serving dried or smoked beef is to shave 
it into thin slices or chips, raw, but a more savory relish may be 
made of it with little trouble.. Put the slices of uncooked beef 
into a frying pan with just enough water to cover them ; set them 
over the fire for ten minutes, drain off all the water, and with a 
knife and fork cut the meat into small bits. Return to the pan, 
which should be hot, with a tablespoonful of butter and a little 
pepper. Have ready some well-beaten eggs, allowing four to a 
half pound of beef ; stir them into the pan with the minced meat, 
and toss and stir the mixture for about two minutes. Send to table 
in a covered dish. 



IRISH STEW — STOVED TOMATOES. 

These form excellent and nutritious dishes. The former dish can be 
made from a portion of the back ribs or neck of mutton, the fleshy 
part of which must be cut into cutlets. Flatten these pieces of meat 
with a roller, and dip them in a composition of pepper, salt and 
flour. Peel potatoes and slice them to the extent of two pounds 
of potatoes for every pound of meat. An onion or two sliced into 
small bits will be required. Before putting the materials into a 
goblet, melt a little suet or dripping in it, then commence by laying 
in the pot a layer of potatoes, which dust well with pepper and salt, 
then a layer of the meat sprinkled with the chopped onions, and 
so on till the goblet is pretty full. Fill in about a breakfast-cupful 
of gravy, if there be any in the house ; if not, water will do. Finish 
off with a treble row of potatoes on the top. Let the mess stew 
slowly for about three hours, taking great care to keep the lid 
so tight that none of the virtue can escape — letting away the 
steam is just letting away the flavor. Shake the pot occasionally 
with some force, to prevent burning. Some cooks, in preparing 
this dish, boil the potatoes for some time, and then pour and dry 
them well : others add a portion of kidney to the stew ; while ex- 
travagant people throw in a few oysters, a slice or two of lean 
ham, or a ham shank. Irish stew should be served as hot as 
possible. It is a savory and inexpensive dish for cold weather. 



ECONOMICAL BEEF TEA. 

Cut one pound of juicy rumpsteak into small pieces, and add one 
cup of cold water. Let it stand in a covered bo_wl several hours. 
When ready to serve, squeeze the meat and put it into another bowl. 
Strain the juice already obtained, add salt to taste, and heat it 
just enough to be palatable, but not enough to curdle it. Serve 



106 



WOMAN'S WORLD COOK BOOK 



at once while hot. If it be heated over the fire, stir constantly, 
and take it off the moment it looks thick and is hot ; or heat it 
carefully over hot water. Add another cup of cold water to the 
scraps of meat, and soak again. Often the third cup of tea may 
be obtained from the same meat. This is excellent for hard-working 
people to take in times of great exhaustion, before a hearty meal. 



CORN MUFFINS. 

One cup common corn meal, two tablespoonfuls sugar, one scant 
teaspoonful salt, one tablespoon oil butter, five cups boiling water. 
Cook the meal, sugar, salt and butter in the boiling water for one 
hour. Turn into a bowl, and pour over one-fourth of a cup of water 
to prevent a crust from forming. In the morning beat it up soft 
and smooth. Mix one cup and a half of fine cornmeal, one cup and 
a half of whole wheat flour, and two even teaspoonfuls of baking 
powder, and stir them into the cooked meal. Add one egg well 
beaten. Drop the mixture into hot gem pans and bake in a hot 
oven. 

SOUR MILK CORN CAKE. 

One capful flour, one-half cup corn-meal, one-half teaspoonful soda, 
one-half teaspoonful salt, one-half cup sugar, two eggs, one table- 
spoonful butter melted, one cup sour milk. Mix the flour, meal, 
salt, soda (sifted), and sugar; add some sour milk, eggs beaten 
well, and butter. Bake in shallow cake pan and cut in squares. 



LIGHT CORN CAKES. 

One pint sifted corn meal, one cup fine wheat flour, one-half tea- 
spoonful salt, three cupfuls milk, two eggs, one saltspoonful soda. 
Pour it into buttered tin cups, bake quickly ; pull them open, and eat 
while hot with butter. 



RICE AND CORN CAKE. 

One-half cupful rice boiled and hot, one-quarter cupful butter, 
three eggs, one pint corn meal, two tablespoonfuls flour, one tea- 
spoonful salt. Stir the butter into the hot rice ; when cool add 
the well-beaten eggs, meal, flour and salt. Mix with milk to make 
a thin batter, and bake in a hot oven. 



VEAL LOAF. 

Chop fine two pounds of veal steak, two ounces of fat salt pork 
or bacon, one slice of onion and one or two chili peppers, or half 
a green pepper. Add four common crackers, rolled fine, a tea- 
spoonful of salt, half a teasooonful of paprika, half a teaspoonful 
of powdered thyme, two well-beaten eggs, three tablespoonfuls of 
tomato puree arid a grating of lemon rind with one tablespoonful 
of juice. Mix all together very thoroughly. Shape into a compact- 
roll. Put a piece of pork into a baking pan. with the veal mixture 
upon it. Bake about two hours, basting each ten minutes with hot 
fat. 

QUICK SPONGE CAKE. 

Beat three eggs without separating the whites and yol.ks ; beat 
in one cup and a half of sugar and a half cup of milk, alternately, 
with two cups of sifted flour, sifted again with half a teaspoonful 
of salt and two level teaspoonfuls of baking powder. 



CURRIER PUBLISHING CO., CHICAGO 



107 



APPLE FRITTERS. 

One egg, one-half cup mill^ two teaspoonfuls melted butter, one 
saltspoonful salt, one-half cup flour. Beat the egg until very light ; 
add the milk, butter, salt and enough flour to make almost a drop 
batter. Beat it thoroughly and let it stand an hour or more to 
swell the flour. Beat again just before using. Core and pare three 
apples, cut in thick slices or rings. Sprinkle with sugar and spice. 
Dip each slice in the batter and fry in deep hot fat. Sprinkle with 
powdered sugar, or serve with lemon sauce. 

BANANA FRITTERS. 

Make a batter the same as for apple fritters. If very large 
bananas be used, cut them in half-inch slices. Sprinkle with sugar, 
and a few grains of salt. Dip them in the fritter batter and fry a 
delicate brown. Serve with wine or lemon sauce. 

CELERY FRITTERS. 

Cut the celery into inch pieces, and cook in boiling salted water 
until tender. Drain, and stir it into fritter batter. Drop by 
spoonfuls into deep fat. 

SCALLOP FRITTERS. 

Make a fritter batter. Dip the scallops in the batter, and drop 
Into hot fat. Or chop the scallops fine and fry by the tablespoonfuls. 



108 



WOMAN'S WORLD COOK BOOK 



Delicious Drinks 



A PERFECT CUP OF CHOCOLATE. 

For each cupful of milk allow a heaping teaspoonful of shaved 
chocolate, one (or more) of sugar, an infinitesimal bit of salt, and 
a quarter of a teaspoonful of ground cinnamon. 

Boil the chocolate, sugar and salt with a little water until per- 
fectly smooth, then add the milk, dropping in the cinnamon encased 
in a small, sterilized cheesecloth bag. Let boil well, and when re- 
moved from the fire stir in one drop of vanilla for each cupful. 



EASILY MADE COFFEE. 

If the following recipe is followed carefully one will be assured 
of good results. Take one egg to every eight tablespoonfuls of coffee,, 
beat thoroughly together, and add four tablespoonfuls of cold water, 
stirring this into the above mixture. Let this stand near the heat 
until the water in the teakettle is thoroughly boiling. Pour eight 
cupfuls of the boiling water over the mixture, set on the fire 
twenty minutes, being careful not to allow it to boil. 

The above recipe will make eight cupfuls of choice coffee, and 
may be used proportionately for any number desired. 

GRAPE COCKTAIL. 

Fill a tumbler one-third full of grape juice and ginger ale. fill 
the tumbler with water, stir thoroughly and you have a delicious 
drink for hot weather. 

ICED RUSSIAN TEA. 

Iced Russian tea is a very satisfying summer drink, especially to 
the devotees of 'the cup that cheers." For this a strong infusion 
of tea is necessary — four teaspoonfuls of tea. good tea. to four cup- 
fuls of water is about the right proportion. Fill the porcelain tea- 
pot with boiling water and let stand until the pot is very hot. then 
emptv. Put in the tea and fill up with fresh boiling water at once. 
Stand the pot where it will keep hot, but not boil, for four minutes. 
Strain and pour into a glass half filled with crushed ice. Drop 
a slice of lemon into each glass. 

FRUIT PUNCH. 

An excellent formula for it is the following : Boil two cupfuls 
of sugar in one cupful of water ten minutes, add a cupful of strong 
tea, one pint of strawberry juice, one can of grated pineapple, the 
juice of six oranges and four lemons. Stand aside to cool, then 
turn over a block of ice in a large punch-bowl and add half a pint 
of maraschino cherries. The given quantity may be increased or 
diminished, provided the proportions are preserved. 

GRAPE JUICE. 

Grape juice is considered one of the most healthful beverages, 
not onlv for its medicinal qualities, but for the nourishment it 
affords, 'there is no other drink that can compare with it in del- 
icacy and refreshment, and none that can be more easily obtained, 
for with very little trouble one can supply the household. If bought 



CURRIER PUBLISHING CO.. CHICAGO 109 



it is an expensive luxury, but when made at home it is verv inex- 
pensive and when once tried it proves to be the sort of thing that 
is a joy forever. 

To make it: Wash the grapes, put in a granite kettle (don't 
allow grapes to touch tin as it discolors it) heat till the juice flows, 
then strain through a cloth, (unbleached muslin is good) add as 
much water as there is juice, add to every quart of this a cupful of 
sugar, bring to boil and bottle 



A PINEAPPLE LEMONADE. 

A pineapple lemonade is good and inexpensive. Make a syrup by 
boiling two cupfuls of water and one cupful of sugar ten minutes. 
Add the juice of three lemons and one can of grated pineapple. 
Cool, strain and add one quart (four cupfuls ) of ice water. 

There is hardly a question but that plain soda-water, taken in 
moderation, assists gastric digestion, but it is a bad pr-actice to 
indulge too freely in soda-water with the so-called fruit syrups, which 
are almost always chemically prepared in the laboratory. Soda- 
water added to sweetened lemon- juice or orange-juice is a popular, 
delicious beverage and many always keep on hand a siphon of soda- 
vater. which may be bought of any druggist. 



TO MAKE COFFEE. 

Take a good sized cupful of ground coffee, and pour into a quart 
of boiling water, with the white of an egg and the crushed shell. 
Stir well together, adding a half cupful of cold water to clear. Put 
into the coffee boiler and boil for about a quarter of an hour : after 
standing for a little to settle, pour into your coffee pot. which should 
be well scalded and send to the table. The coffee should be stirred 
a? it boils. To make coffee an lait. take a pint each of hot made coffee 
and boiling milk : strain through thin muslin into coffee pot. to get 
rid of the grounds, and serve hot. 

ICED TEA. 

Prepare tea in the morning, making it stronger and sweeter than 
usual : strain and pour into a clean stone jug or glass bottle, and 
set aside in the ice chest until ready to use. Drink from goblets 
without cream. Serve ice broken in small pieces on a platter nicely 
garnished with well-washed grape leaves. Iced tea may be prepared 
from either green or black alone, but it is considered an improve- 
ment to mix the two. Tea made like that for iced tea (or that left 
in the teapot after a meal i . with sugar to taste, a slice or two of 
lemon, a little of the juice, and some pieces of cracked ice. makes a 
delightful drink. Serve in glasses. 

BONNY CLABBER. 

The present day popularity of buttermilk as an article of diet, 
recalls the favor given long ago to clabber milk as food. Bonny 
clabber was an old-time favorite. Allow milk to sour without dis- 
turbing it. and when the clabber has formed, after about the second 
day. dish it out in spoonfuls and serve with sugar, and, if you like it, 
grated nutmeg. 

TEA PUNCH. 

Pour two quarts of boiling water over two heaping teaspoonfuls of 
tea and steep just five minutes. Strain over two pounds of sugar and 
cover till cool. Break a small ripe pineapple into bits, or break the 



110 WOMAN'S WORLD COOK BOOK 



slices of canned pineapple, cut three peeled oranges into slices and 
squeeze the juice' of eight lemons. Put all into the tea mixture and 
add a few choice strawberries or cherries. Put on ice till cold. 



MINT PUNCH. 

Place a few sprigs of mint in tea while it steeps. Strain into a 
good lemonade, sweeten if necessary, put on ice and serve. 



LEMONADE. 

The best lemonade is made from a syrup, and can be kept in the 
ice box and diluted when needed. Allow half as much sugar as water 
and boil five minutes. Wash six lemons and when dry press their 
skin with lumps of sugar till they are full of the lemon oil. Add 
these to the syrup and also the juice of the lemons. A cup of rum 
makes a more elaborate drink, and a very thin slice of lemon placed 
in the glass makes it more attractive. Serve very cold in tall, slender 
glasses. 

RASPBERRY VINEGAR. 

Put half as much vinegar as raspberries into a jar to soak. At 
the end of two days drain over the same amount of berries as used 
first. Let this stand two days and then strain over sugar, using 
three-fourths as much as the first measure of berries. Heat slowly 
and seal. 

CURRANT PUNCH. 

A simple, wholesome drink which can be given to children during 
the summer months, may be made of good currant jelly that is 
home-made, as the main flavoring. Boil a cupful of sugar and a 
quart and a pint of water for ten minutes. Skim thoroughly, then 
add the juice of four lemons and two large oranges. Strain care- 
fully and finally stir in a full pint of the best currant jelly. Con- 
tinue stirring until the jelly is entirely dissolved, then place on ice 
until very cold. At the moment of serving add a bountiful supply 
of chopped ice and one quart of mineral water. 



ICED COCOA. 

L'se one teaspoonful of cocoa to each cup required. Place it in a 
cup and add a very little cold water : mix to a smooth paste, and then 
add the remainder of the water, half a cupful to each spoonful of 
cocoa, and the same amount of milk and two teaspoonfuls of sugar 
for each cup. bring to the boiling point and keep it bubbling just 
five minutes. Remote from fire, strain off and cool, add ice and serve. 
Whipped cream, with a little dry cocoa sprinkled over the top. may 
be added. 

TOMATO WINE. 



One bushel of tomatoes will make about five gallons of juice. Wash 
the tomatoes, which must be well ripened. Mash and strain through 
a cloth. For every gallon of juice allow two and a half pounds of 
sugar. About one-third water may be added. Cover loosely with a 
cloth and allow to ferment. When fermentation has ceased, strain 
into bottles and seal. 



CURRIER PUBLISHING CO.. CHICAGO 111 



PINEAPPLE COCKTAIL. 

Wash a sufficient number of fine lemons and cut a cap from one 
end of each. Scoop out the pulp and press it through a sieve. Pare 
and remove the eyes from a fine, ripe pineapple, then cut into small 
thin bits and mix with the lemon juice. Sweeten to taste and chill on 
ice. Serve in the lemon cups imbedded in ice on small plates or 
saucers. This makes a delicious first course for either luncheon or 
dinner. 

• LEMONADE WITH GRAPEFRUIT, 

A most refreshing beverage on a very warm day is a lemonade 
made from the juice of two lemons, a half cupful of sugar and six 
glasses of water, to which is added the pulp of a small grapefruit that 
has been removed with a sharp-edged teaspoon. Fill up glasses with 
shaved ice. 

FRUIT SYRUPS. 

During the canning season often a small quantity of rich juice 
will be left. If this is strained through a cloth, and bottled boi'ling 
hot, it will make a splendid drink, diluted with water and served 
iced. 

GRAPE PUNCH. 

To make the grape punch, which is absolutely non-alcoholic, be- 
ing merely a form of grape juice iced, use the rich flavored Concord 
grapes, and for a party of ten use six pounds of these, removing 
them from the stems and putting them, skins, seeds and all. into a 
quart of cold water over the fire, bring to the boiling point, then 
simmer until the skins begin to burst, when crush with a wooden 
potato-masher and pour into a jell-bag to strain without squeezing. 
After the bag ceases to drip pour a pint of water into it to rinse 
through the remainder of the juice. Put the strained juice back on 
the fire and bring to the boil, then add two pounds of granulated 
sugar and boil up once, removing the scum that rises. Set aside to 
become cold, and at serving time add the juice of two oranges and 
one orange thinly sliced : ice thoroughly, or put crushed ice in the 
punch glasses and pour over this the punch. It will be of a beautiful 
reddish" purple and will have aroma as well as flavor. 



112 WOMAN'S WORLD COOK BOOK 



For the Sick Room 



TOAST FOR GARNISHING. 

For poaching eggs, cut The bread into rounds with a large cake- 
cutter before toasting. For small birds or asparagus, remove the 
crusts and cut into oblong pieces. For minces and fricassees, cut 
inro small squares or diamonds. For a border, cut. after toasting, 
into inch and a half squares, and then into halves diagonally, making 
triangles ; or cut into long pointed triangles. 



CRISPED CRACKERS. 

Split butter crackers and spread with butter : put them, the but- 
tered side up. in a pan. and brown in a hot oven. They are de- 
licious with white and vegetable soups, and in fish-chowder and oyster 
stews. They can be prepared in a short time, when it is not 'con- 
venient to fry croutons or to toast over an open fire. 



TOAST. 

Cut stale bread in thin slices. Place them in a fine wire broiler, 
and move the broiler over a clear fire, turning often, until the bread 
is a uniform golden brown color. If to be used dry. serve at once. 
If for water toast, dip each slice quickly into hot salted water, 
spread with butter, and serve very hot. 



MILK TOAST. 

Put a pint of milk into a spider, add a large tablespoonful of butter, 
and let the milk boil about five minutes. Have the bread toasted till 
very dry, but not burned. Put the slices in the milk and boil till 
quite soft. Remove to a dish and pour the milk over them. 



CREAM TOAST. 

One pint milk or cream. Two even tablespoonfuls flour. Two table- 
spoonfuls butter. One-half teaspoon salt. Six slices dry toast. 

Heat the milk, melt the butter in a granite sauce-pan. add the flour, 
mix well and stir in one-third of the milk. Stir till it thickens and 
is smooth, then add the remainder gradually. Add the salt. Dip the 
toast quickly in hot salted water : put it in a deep dish and pour 
the thickened cream over each slice. 



OATMEAL. 

Put a teaspoonful of salt and a scant quart of boiling water in the 
top of the double boiler, and place it on the stove. When the water 
boils, add gradually one cup of coarse oatmeal. Cook ten minutes, 
then place it in the bottom of the double boiler and let it cook one 
hour. Put a tablespoon of salt in the water in the lower boiler. 
When done, remove the cover, stir with a fork to let the steam escape. 
Serve it on a platter, and garnish with baked apples. 



114 



WOMAN'S WORLD COOK BOOK 



OATMEAL MUSH. 

Stir one cup of granulated oatmeal into three cups of boiling salted 
water. Boil rapidly until the meal is swollen and has absorbed nearly 
all the water ; stir occasionally with a fork, then place over hot 
water and steam it for two hours. 

BROWNED RICE. 

Cook one cup of rice with three cups of milk, in a double boiler 
until very soft. Season it with one teaspoonful of salt and one 
tablespoonful of butter. Tack it closely in a small bread-pan. When 
cold, cut in half -inch slices, and brown them delicately in hot butter. 
Or spread the slices slightly with butter, put them in a fine well- 
buttered gridiron, and color a light brown over a clear fire. 

FRENCH TOAST. 

Beat one egg in a shallow dish, add a teaspoonful of sugar, a pinch 
of salt, and one cup of milk. Soak six slices of stale bread in the 
custard. Drain and brown them on each side on a well-buttered grid- 
dle. Spread them with jelly or marmalade, and pile them lightly on a 
dish. Serve at once. 

FRIED CHICKEN. 

Singe ; cut at the joints ; remove the breastbones. Wipe each piece 
with a clean, wet cloth ; dredge with salt, pepper and flour, and 
saute them in a hot salf-pork fat till brown and tender, but not 
burned. Arrange on a dish with boiled cauliflower or potato-balls, 
and pour a white sauce over them. Or dip in egg and crumbs, and 
fry in deep hot fat, and serve with tomato sauce. 



BROILED FILETS OF CHICKEN. 

Remove the bone from the breast and thighs. Rub the meat with 
butter or olive-oil ; season, and cover with fine cracker dust. Broil 
about ten minutes. 

CHICKEN BROTH. 

Clean the chicken, and separate it at the joints. Remove all the 
skin and fat. Cover the chicken with cold water. Add one table- 
spoonful, of salt, one saltspoonful of pepper, one small onion sliced. 
Simmer until the chicken is tender. Remove the best part of the 
meat, and put the bones and gristle back, and simmer until the 
bones are clean. Wash, and soak two tablespoonfuls of rice half 
an hour. Strain the broth. Remove the fat. Put the broth on to 
boil again, and add to it the rice, and the nicest portions of meat, 
cut into small pieces. Simmer until the rice is tender. Add season- 
ing to taste, and serve at once. A few spoonfuls of cream may be 
added if desired. 

VIRGINIA CHICKEN AND TOMATOES. 

One chicken. Three tomatoes. One onion sliced. Three thin slices 
of bacon. One-quarter of the rind of a green pepper, chopped fine. 
Cut the chicken as for a fricassee. Put the bacon in a stew-pan, add 
the onion sliced, the pieces of chicken, and the tomatoes peeled and 
sliced, and the pepper. Add water till two inches above the meat. 
Simmer slowly. When nearly tender, add rice in the proportion of 
half a cup to a pint of liquor. Cook half an hour longer. Arrange 
the chicken on a deep dish, and pour rice and broth over it. 



CURRIER PUBLISHING CO.. CHICAGO 



115 



CHICKEN BROTH. 

Cut up a fowl and remove all the fat and skin, as these leave a 
strong flavor in the broth. If a very delicate flavor be desired, put the 
meat on to boil in cold water ; boil five minutes, pour off the water 
and add fresh cold water ; then simmer until the meat is in shreds. 
Take out the breast as soon as it is tender. Strain the broth, and 
when cool remove every particle of fat. Heat again, and. when 
boiling, thicken with whole-wheat flour wet in cold water, one table- 
spoonful flour to each pint of broth. Season delicately with celery, 
salt and white pepper. When a richer broth can be taken, add half 
a cup of sweet oream and the breast of the chicken cut in small 
dice. 



NOURISHING OMELET. 

Dissolve a saltspoonful of beef extract in a cup of hot water, and 
stir into it half a cup of the crusts of the whole-wheat bread rolled 
fine. Let them soak over the tea-kettle while you beat the yolks 
and whites of two eggs. Stir the soaked crusts "into the yolks," add 
a dash of salt and pepper, then stir the whites in lightly. Cook in a 
hot. buttered omelette-pan. Fold, and invert on a hot dish. Garnish 
with parsley. 



BROILED SQUABS. 

Remove the feathers, split down the back, remove the entrails and 
wipe clean. Rub ail over with soft butter, and dredge with salt and 
pepper. Lay them in a piece of buttered letter-paper, inside down, 
cross the legs over the outside, and fold the edges under to shape it 
well. Fold the paper over and fold the edges together. Broil over a 
clear fire about eight minutes. Spread currant jelly on some hot 
buttered toast : lay a bird on each slice, with a little jelly on the 
breast. Pour over them the juice from the papers, and serve verv 
hot. 



GIBLETS. 

Clean the giblets of a turkey or chicken, cut the gizzard into 
quarters and separate the lobes of the liver. Stew them in water to 
cover, with an onion, salt and pepper. When tender, thicken the 
liquor with flour and butter cooked together ; add tomato, or walnut 
ketchup to taste, and serve on toast. 



MUTTON BROTH. 

Four pounds of the forequarter of mutton. Remove all the fat 
and pink skin. Cover with cold water, remove the scum as it rises, 
and, when it has boiled five minutes, pour off the water and add 
fresh cold water. This will remove the strong mutton flavor, which 
is often unpalatable to an invalid. When only a slight degree of 
nourishment is desired, an agreeable flavor is of more importance 
than economy of material. Simmer until the meat is in shreds. 
Strain, and when cool remove the fat. Heat again, and to every 
pint of broth add two tablespoonfuls of rice. Cook the rice ten 
minutes in just water enough to keep it from burning, then add it 
to the broth and simmer half an hour. Season with salt and pepper. 
Rub a pinch of whole summer-savory through a fine strainer into 
the broth. Use the whole herb in preference to the ground, as the 
flavor is finer. 



116 WOMAN'S WORLD COOK BOOK 

BEEF AND FARINA GRUEL. 

Dissolve half a teaspoon of beef extract in two tablespoonfuls of 
water, and stir it into one cup of farina gruel prepared as above. 
Beef extract, when taken clear or as beef-tea. is" often unpalatable 
to invalids : but. *erved. m this form, it may be acceptable. The 
iuice from hot broiled steak, or the platter gravy from roast beef, 
may he served with the farina. 

FRICASSEE OF CHICKEN. 

Cut into joints, scald and skin, place in a stew-pan. with two raw 
onions cut into eight parts, a little chopped parsley, salt and pepper, 
and the least squeeze of lemon juice. Add a bit of butter as larg? 
as an egg. and fill in a pint of water. Stew for an hour under a 
very close lid. and then lift, and strain off the gravy, into which 
beat gradually a teaeupful of cream and the yolks of two eggs : heat up 
the gravy, taking care that it does not boil, and pour it over the 
fricassee. 

CREAMED HAM 

Warm one cup of finely chopped boiled ham in one pint of hot 
cream. Stir into it quickly two well-beaten eggs, add a little pepper, 
and salt if needed, and turn at once over hot shortcakes. 

JELLIED CHICKEN. 

Boil a fowl until it will slip easily from the bones : let the water 
be reduced to about one pint in boiling : pick the meat from the 
bones in good sized pieces, taking out all gristle, fat and bones ; place 
in a wet mould : skim the fat from the liquor : a little butter ; pepper 
and salt to the taste, and one-half ounce of gelatine. When this 
dissolves, pour it hot over the chicken. The liquor must be seasoned 
pretty high, for the chicken absorbs. 



CHICKEN PATES. 

Mince chicken that has been previously roasted or boiled, and season- 
ed well : stir into this a sauce mad- of half a pint of milk, into which 
while boiling a teaspoonful of com starch has been added to thicken, 
season with butter, about a tv a spoonful, and salt and pepper to taste. 
Have ready small pate pans lined with a good puff paste. Bake the 
crust in a brisk oven : then fill the pans and set in the oven a few 
minutes to brown very slightly. 

PORT WINE JELLY. 

Melt in a little warm water an ounce of isinglass : stir it into 
a pint of port wine, adding two ounces of sugar candy, an ounce of 
srum arabic. and half a nutmeg, grated. Mix all well and boil it ten 
minutes : or till everything is thoroughly dissolved. Then strain 
it through muslin and set it away to get cold. 

TAPIOCA JELLY. 



Wash the tapioca carefully in two or three waters, then soak it 
for five or six hours, simmer it then in a stew-pan until it becomes 
ouit clear, add a little of the juice of a lemon, wine if desired. 



CURRIER PUBLISHING CO.. CHICAGO 11/ 



ARROWROOT WINE JELLY, 



One cup of boiling 
heaping teaspoonfuls 
three tablespoonfuls o 



Pnr a 



BARLEY W 



FLAX-SEED EE. 
Four tablespoonfuls flax seed I wh 



One pound 
a drop of wat 
gradually to 
hours, until 1 
out. Season i 



Slices of toa: 
Enough boiling 
steep until cold, 
of ice in each g 



ARROWROOT. 

This is very nourishing and light, either for invalids 01 
make it with milk or water — put a pint of either into a 
make it boiling hot. add a saltspoonfui of salt, put a he 
spoonful of ground Bermuda arrowroot into a cup. make : 
with cold milk, stir it into the stew-pan. and let it simme 
or three minutes : then turn it into a bowl, sweeten and £ 
meg over, if liked : should it be preferred thin, use less s 
This should be made only as much as is wanted at a time 
will become as thin as water if heated over. 



BEEI 



118 



WOMAN'S WORLD COOK BOOK 



CHICKEN IN JELLY. 

A little cold chicken (about one pint), one cupful of water or stock, 
one-fifth of a box of gelatine, half a teaspoonful of curry powder, 
salt and pepper. Cut the meat from the bones of a chicken left from 
dinner. Put the bones on with w T ater to cover, and boil down to 
one cupful. Put the gelatine to soak in one-fourth of a cupful of cold 
water. When the stock is. reduced as much as is necessary, strain 
and season. Add the curry and chicken. Season, and simmer ten 
minutes ; then add the gelatine, and stir on the table until it is dis- 
solved. Turn all into a mould, and set away to harden. This 
makes a nice relish for tea or lunch. If you have mushrooms, omit 
the carry, and cut four of them into dice. Stir into the mixture 
while cooking. This dish can be varied by using the whites of hard- 
boiled eggs, or bits of boiled ham. To serve : Dip the mould in warm 
water, and turn out on the dish. Garnish with parsley. 

CHERRY OMELET. 

Two eggs. Two tablespoonfuls milk. Two tablespoonf uls chopped 
celery. Salt and pepper to taste. Beat the yolks till thick, add milk, 
celery, and seasoning. Beat the whites stiff and fold and cut them 
into the yolks. Cook in hot buttered pan till brown underneath. 
Place in the oven till dry on top. Fold over and turn out. 

BEEF PATTIES. 

Chop nne some cold beef : beat two eggs and mix with the meat 
and add a little milk, melted butter, and salt and pepper. Make into 
rolls and fry. 

JELLIED VEAL. 

Boil the veal tender, pick it up fine, put in mould, add the water 
it was boiled in, and set it in a cold place : season with salt and 
pepper to taste ; a layer of hard boiled eggs improves it. 

MEAT JUICE. 

Cut one pound of raw, lean beef, free 'from fat, into slices, one- 
third of an inch thick. Spread the slices close toegther on a long, 
narrow strip of clean cheesecloth, sprinkle with fine salt, roll up 
tightly, tie, and place it in a meat-press or between heavy weights. 
There*^ will be about a half cup of clear juice. 



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119 



Favorite Holiday Recipes 



All boiled puddings should be put on in boiling water, which must 
not be allowed to stop simmering, and the pudding must always be 
covered with the water: if requisite the sauce pan should be kept 
filled up. To prevent a pudding boiled in a cloth from sticking to 
the bottom of the sauce pan. place a small plate or saucer under- 
neath it : if a mould is used, this precaution is not necessary ; but 
care must be taken to keep the pudding well covered with water. 
For dishing a boiled pudding as soon as it comes out of the pot, 
dip it into a basin of cold water, and the cloth will then not adhere 
to it. Great expedition is necessary in sending puddings to table, 
as. by standing, they quickly become heavy, batter puddings par- 
ticularly. For baked 'or boiled puddings, the moulds, cups, or basins 
should be always buttered before the mixture is put in them, and 
they should be put into the sauce pan directly they are filled. 



PLUM PUDDING. 

The same proportions of flour, and suet, and half the quantity of 
fruit, with spice, lemon, a glass of wine, or not, and one egg, and 
milk, will make an excellent pudding, if long boiled. 



ANOTHER PLUM PUDDING. 

Lay a pound of beef suet in lumps, the size of nutmegs, in a 
basin", half a pound of jar raisins, a large spoonful of fine sugar, 
three eggs, a spoonful and a half of flour, and a glass of brandy. 
Tie a wet cloth, doubled and well floured over the basin. Put it into 
a pot of water that boils very fast, and move it about for some 
minutes. P>oil five or six bours. 



ANOTHER PLUM PUDDING, VERY LIGHT. 

Mix grated bread, suet, and stoned raisins, four ounces each, with 
two well-beaten eggs, three or four spoonfuls of milk, and a little 
salt. Boil four hours. A spoonful of brandy, sugar and nutmeg, 
in melted butter, may be served as sauce. 



ENGLISH PLUM PUDDING. 

Mix suet, jar raisins, and currants, one pound each, four ounces 
of crumbs of bread, two tablespoonfuls of sugar, one tablespoonful 
of grated lemon peel, half a nutmeg, a small blade of mace, a tea- 
spoonful of ginger, and six well-beaten eggs. Boil it five hours. 



A BLACK CAP PUDDING. 

Rub three tablespoonfuls of flour, smooth, by degrees, into a pint 
of milk, strain it. and simmer it over the fire until it thickens : 
stir in two ounces of butter : when cool add the yolks of four egg? 
beaten and strained, and half a pound of currants washed and picked. 
Put the batter into a cloth well buttered, tie it tight, and plunge 
it into boiling water, keep it in motion for five minutes, that it may 
be well mixed. 



120 WOMAN'S WORLD COOK BOOK 



SUET PUDDING. 

Shred a pound of suet : mix with a pound and a quarter of flour, 
two eggs beaten separately, a little salt, and as little milk as will 
make it. Boil it four hours. It eats well next day, cut in slices 
and broiled. 

The outward fat of loins or necks of mutton, finely shredded, makes 
a more delicate pudding than suet : and both are far better for the 
purpose than butter, which causes the pudding to be black and close. 



BAKED SUET PUDDING. 

Boil a pint of milk : when become cold, stir it into eight ounces 
of flour, and six of shredded suets : add two eggs, and a teaspoonful 
of salt. If to be plum pudding, put in eight or ten ounces of stoned 
raisins, and omit the salt. 



CHRISTMAS PLUM PUDDING. 

One pound butter, one pound suet, freed from strings and chopped 
fine, one pound sugar, two and a half pounds flour, two pounds 
raisins, seeded, chopped and dredged with flour, two pounds cur- 
rants, picked over care fully after they are washed, one-quarter pound 
citron, shredded fine, twelve eggs, whites and yolks beaten separately, 
one pint milk, one cup brandy, one-half ounce' cloves, one-half ounce 
mace, two grated nutmegs. Cream the butter and sugar, beat in 
the yolks, when you have whipped them smooth and light ; next put 
in the milk, then the flour, alternately with the beaten whites, then 
the brandy and spice, lastly the fruit, well dredged with flour. Mix 
all thoroughly ; wring out' your pudding cloth in hot water, flour 
well inside, pour in the mixture and boil five hours. 



BOILED BATTER PUDDING. 

Three eggs, one ounce butter, one pint milk, three tablespoonfuls 
flour, a little salt. Put the flour into a basin, and add sufficient 
milk to moisten it : carefully rub down all the lumps with a spoon, 
then pour in the remainder of the milk, and stir in the butter, which 
should be previously melted : keep beating the mixture, and the 
eggs and a pinch of salt, and when the batter is quite smooth, put 
it into a well-buttered basin, tie it down very tightly, and put it 
into boiling water ; move the basin about for a few minutes after it 
is put into the water, to prevent the flour settling in any part, and 
boil for one .and one-quarter hour. This pudding may also be boiled 
in a floured cloth that has been wetted in hot water ; it will then 
take a few minutes less than when boiled in a basin. Send these 
puddings very quickly to table, and serve with sweet sauce, wine 
sauce, stewed' fruit, or jam of any kind ; when the latter is used, a 
little of it may be placed around the dish in small quantities, as a 
garnish. 

BATTER PUDDING. 

One quart milk, four eggs, six ounces flour, a little soda and salt. 
Mix the flour very carefully with a little milk, so it will not be 
lumpy. Bake twenty minutes. Serve immediately. 



MINCE MEAT. 

Take five or six pounds scraggy beef — a neck piece will do — and put 
to boil in water enough to cover it : take off the scum that rises 
when it reaches the boiling point, add hot water, from time to time, 




121 



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WOMAN'S WORLD COOK BOOK 



until it is tender, then remove the lid from the pot, salt, let boil 
till almost dry. turning the meat over occasionally in the liquor, 
take from the fire, and let stand over night to get thoroughly cold ; 
pick bones, gristle, or stringy bits from the meat, chop very fine, 
mincing at the same time three pounds of nice beef suet : seed and 
cut four pounds of raisins, wash and dry four pounds of currants, 
slice thin a pound of citron, chop fine four quarts of good cooking 
tart apples : put into a large pan together, add two ounces cinnamon, 
one of cloves, one of ginger, four nutmegs, the juice and grated 
rinds of two lemons, one tablespoonful salt, one teaspoonful pepper, 
and two pounds sugar. Put in a porcelain kettle one quart boiled 
cider, or. better still, one quart currant or grape juice (canned when 
grapes are Turning from green to purple), one quart nice molasses or 
syrup, also a good lump of butter, let it come to boiling point and 
pour over the ingredients in the pan, after having first mixed them 
well, then mix again thoroughly. Pack in jars and put in a cool 
place, and, when cold, pour molasses over the top an eighth of 
an inch in thickness, and' cover tightly. This will keep two months. 
For baking, take some out of a jar : if not moist enough, add a little 
hot water, and strew a few whole raisins over each pie. Instead 
of boiled beef, a beef's heart or roast meat may be used : and a good 
proportion for a few pies is one-third chopped meat, and two-thirds 
apples, with a little suet, raisins, spices, butter and salt. 



MOCK MINCE PIE. 

One egg. three or four large crackers, or six or eight small ones, 
one-half cup of molasses, one-half cup sugrar. one-half cup vinegar, 
one-half cup strong tea. one cup chopped raisins, a small piece butter, 
spice and salt. 

PUMPKIN PIE. 

One quart of stewed pumpkin, pressed through a sieve : nine eggs, 
whites and yolks beaten separately : two scant quarts of milk, one 
teaspoonful of mace, one teaspoonful of cinnamon, and the same 
of nu.Tmeg. one and a half cup of white sugar, or very light brown. 
Beat ail well together, and bake in crust without cover. 



MINCE PIES. 

Three pounds of raisins, stone and chop them a little : three pounds 
of currants, three pounds of sugar, three pounds of suet chopped 
very fine, two ounces candied lemon peel, two ounces of candied 
orange peel, six larse apples grated, one' ounce of cinnamon, two nut- 
megs, the juice of three lemons and the rinds grated, and half a pint 
of brandy. ' Excellent. 

SQUASH PIE. 

Two teacupfuls of boiled squash, three-fourths teacupful of brown 
sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful 
of melted butter, one tablespoonful of ginger, one teaspoonful of 
cinnamon, two teacupfuls of milk, a little salt. Make two plate 
pies. 

ECONOMICAL RAISIN-CAKE. 

One-half cunful of butter, one and one-half cupful of sugar, one 
cupful sour milk, one teaspoonful soda, one-half teaspoonful cinnamon, 
one-half teaspoonful nutmeg. Three cupfuls flour mixed with one and 
one-half cupfuls raisins, stoned, chopped, and floured with part of 

thf mnasure of flour. 



CURRIER PUBLISHING CO., CHICAGO 



123 



TASTY SNAPS. 



One pint flour, one teaspoonful cinnamon, one teaspoonful ginger, 
one-half teaspoonful nutmeg, one cup molasses, one-half cupful brown 
sugar, one teaspoonful soda, one-half cupful butter. Heat the mo- 
lasses and sugar till the sugar is melted. Dissolve the soda in a little 
warm water, stir it quickly into the hot molasses, add the butter .and 
flour mixed with the spices. Add enough more flour to roll very 
thin. Cut out and bake in a quick oven. 



PLAIN FRUIT-CAKE, 

One-half cup butter, one cup sugar, one egg, one cup sour milk, one 
scant teaspoonful soda, two and one-half cupfuls flour, one and one- 
half cupful raisins, one-half cupful currants, one teaspoonful cinna- 
mon, one teaspoonful mace. 



PLUM CAKES. 

One-half cupful butter, one cupful sugar, one egg, one tablespoonful 
sour milk, one-half teaspoonful soda, one cupful chopped raisins, 
one-half cupful currants, one teaspoonful cinnamon, one-half tea- 
spoonful nutmeg, flour to mix. Flour the fruit, add the spices, then 
mix in the order given. Mix soft, roll thick, cut out and bake 
quickly. 

LADY-FINGERS. 

One cupful sugar, one egg. three tablespoonfuls melted butter, one 
even teaspoonful soda, three tablespoonfuls milk, one teaspoonful cream 
tartar, nutmeg. Mix with flour to roll out thin, sprinkle powdered 
sugar over, and cut in long, thin strips. Bake quickly. 



GINGER WAFERS. 

One-half cup butter, one cup sugar, two teaspoonfuls ginger, one 
saltspoonful soda, one-half cup milk, one pint flour. Spread it very 
thin on a buttered tin. and bake in a moderate oven. Cut while hot 
into squares. 

RAI SIN-LAYER CAKE. 

Three-quarters cupful butter, two cupfuls sugar, yolk of four eggs, 
one cupful milk, three cupfuls flour mixed with two and one-half 
teaspoonfuls baking powder, one teaspoonful lemon extract. Bake in 
four jelly-cake tins : fill with raisin cream, made of whites of four 
eggs beaten well, half cupful fine sugar, half pound best raisins, 
chopped fine, half cupful chopped currants. 

NUT WAFERS. 

One-quarter cupful butter. One cupful sugar, one egg, one cupful 
flour, one cupful nut meats. U/se walnuts or cream nuts, or grated co- 
coanut. Drop on buttered tins, and bake quickly. 

COOKIES. 

Three cupfuls flour, one teaspoonful baking powder, one cupful 
sugar, one-half nutmeg grated, one-half cupful butter, three eggs. Mix 
flour, baking powder, sugar and nutmeg ; rub in the butter, add the 
eggs whole and beat well. Add a little milk if needed to unite the 
mixture. Roll out, cut. and bake quickly. 



124 



WOMAN'S WORLD COOK BOOK 



RAISIN WINE. 

Take two pounds of raisins, seed and chop them, a lemon, a pound 
of white sugar, and about two gallons of boiling water. Pour into 
a stone jar. and stir daily for six or eight days. Strain, bottle, and 
put in a cool place for ten days, or so, when the wine will be ready 
for use. 



CRANBERRY SAUCE. 

After removing all soft berries, wash thoroughly, place for about 
two minutes in scalding water, remove, and to every pound of fruit 
add three-quarters of a pound of granulated sugar/ and a half pint 
water : stew together over a moderate but steady fire. Be careful 
to cover and not to stir the fruit, but occasionally shake the ves- 
sel, or apply a gentler heat if in danger of sticking or burning. If 
attention to these particulars be given, the berries will retain their 
shape to a considerable extent, which adds greatly to their appear- 
ance on the table. Boil from five to seven minutes, remove from fire, 
turn into a deep dish and set aside to cool. If to be kept, they can 
be put up at once, in air-tight jars. Or. for strained sauce, one and 
a half pounds of fruit should be stewed in one pint of water for 
ten or twelve minutes, or until quite soft, then strained through a 
colander or fine wire sieve, and three-quarters of a pound of sugar 
thoroughly stirred into the pulp thus obtained ; after cooling it is 
ready for use. Serve with roast turkey or game. When to be kept 
for a long time without sealing, more' sugar may be added, but its 
wo free use impairs the peculiar cranberry flavor. For dinner sauce, 
half a pound is more economical, and really preferable to three- 
quarters, as given above. It is better, though not necessary, to 
use a porcelain kettle. Some prefer not to add the sugar till the 
fruit is almost done, thinking this plan makes it more tender, and 
preserves the color better. 

PORT WINE SAUCE FOR GAME. 

Half a tumbler of currant jelly, half a tumbler of port wine, half 
a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of 
lemon juice, four cloves, a speck of cayenne. Simmer the cloves 
and stock together for half an hour. Strain on the other ingredients, 
and let all melt together. Part of the gravy from the game may 
be added to it. 

CURRANT JELLY SAUCE. 

Three tablespoonfuls of butter, one onion, one bay leaf, one sprig 
of celery, two tablespoonfuls of vinegar, half a cupful of currant 
jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook 
the butter and onion until the latter begins to color. Add the flour 
and herbs. Stir until brown : add the stock, and simmer twenty min- 
utes. Strain, and skim off. the fat. Add the jelly, and stir over the 
tire until it is melted. Serve with game. 



CHRISTMAS CRULLERS. 

Take four eggs, four tablespoonfuls of lard, four tablespoonfuls 
of sugar, a teaspoonful of salt, and half a nutmeg grated, a tea- 
spoonful of lemon extract may be added : work into these as much 
*3 flour as will make a nice dough, roll it about an eighth of an 
inch in thickness, and fry as directed for doughnuts and crullers. 

To make little baskets, cut the paste in strips an inch and a 
half wide, and three inches long, and with a gigling iron cut slits 
across it from one side to the other, within a quarter of an inch 



CURRIER PUBLISHING CO., CHICAGO 125 



of either edge, and quarter of an inch apart ; then join the two 
ends together in a circle, forming the basket ; press it down slightly, 
that the strips may bulge, and so form the basket, like those made for 
fly traps of paper; as soon as they are taken from the fat (five 
minutes will do them), grate white sugar over. 

MILK PUNCH. 

Pare off the yellow rind of four large lemons, and steep it for 
twenty-four hours in a quart of brandy or rum. Then mix with it 
the juice of the lemons, a pound and a half of loaf sugar ; two 
grated nutmegs, and a quart of water. Add a quart of rich, un- 
skimmed milk, made boiling hot, and strain the whole through a 
jelly bag. You may either use it as soon as it is cold, or make a 
larger quantity (in the above proportions), and bottle it. It will 
keep several months. 

EGG NOGG. 

Whip the whites and yolks of six eggs into a stiff cream, adding 
a half cupful of sugar. Pour into a quart of rich milk, adding a 
half pint of good brandy, and a little flavoring of nutmeg. Stir up 
and thoroughly mix the ingredients, and add the whites of three 
additional eggs well whipped. 



126 



* WOMAN'S WORLD COOK BOOK 



Favorite Foreign Recipes 



CHICKEN CHOP SUEY. 

Scrape the meat from the bone of half a chicken and cut into 
strips. Slice a large onion thin, soak a handful of dried mushrooms 
for ten minutes in water. Drain and remove the stems. Cut a stalk 
of celery into inches, wash and slice six potatoes. 

Put intc * vying pan a little fat and cook the chicken in this until 
done, but n v ^iard. Add the onions and cook a little, add the mush- 
rooms and en, ngh Chinese sauce to make the mixture brown; pour 
in a little water and cook for ten minutes. Add celery and potatoes 
and after a few minutes a little floured water. Boil up and serve 
with rice. 

HUNGARIAN NOODLES. 

Break enough of the egg shell from one end to drop egg, add two 
eggshellfulls of milk and one shellful of water and a pinch of salt ; 
mix stiff with flour. Roll out thin into six small sheets. Lay the 
sheets on top of one another and then cut into strips one-eighth of 
an inch by two inches, and lay aside to dry. Boil in salt water 
until tender, take out and drain. 

Take a pound of cottage cheese and sprinkle lightly through the 
noodles. Serve hot. Minced parsley dashed over gives the dish an 
appetizing effect. This recipe makes enough for six adults. 



SPANISH HASH. 

Two cupfuls of cold boiled rice, one cupful tomato stock, two cup- 
ful s chopped meat, slice of onion if desired. Mix rice and tomato 
juice, fill baking dish with layers of meat and rice, cover with 
crumbs and bake one-half hour. 

SOPA DE ARRAS. 

One cup of dry rice, fried in two tablespoonfuls of boiling lard 
for twenty minutes, stirring and mashing with spoon. Add a small 
onion sliced quite fine and two or three toasted tomatoes which have 
had the skins removed. Cook well for twenty minutes more and 
then add two cupfuls of broth. Allow these ingredients to simmer 
until quite soft, and season to taste. Although thick, it is eaten 
with a spoon. 

SALSA DE CHILI. 

Place two medium sized tomatoes before the grate of the stove 
and allow them to toast well, turning frequently. Peel and place 
them in a wooden bowi, mashing and grinding with a potato masher 
until quite a fine pulp. Season with salt and cut fine a "chili bravos" 
or small hot pepper, using such quantity as you wish in this pulp. 
If not strong enough, add the seed. L T se this with hot or cold meats, 
as it is delicious. 

MEXICAN HASH. 

This is a Mexican dish, and is delicious as well as economical. 
Put through the food grinder three cupfuls of cold roast or any 
cold meat you have, one cupful of bread crumbs, four or five pods 
of green chile — canned is good if you haven't the fresh — and a small 
piece of cheese. Add salt and pepper, . stir all well, and turn into a 




127. 



128 



WOMAN'S WORLD COOK BOOK 



buttered pudding pan. Press down firmly with the hand, spread a 
tablespoonful of soft butter over the top, and bake a light brown. 



JAPANESE TEA WAFERS. 

Stir the white of an egg with a tablespoonful of butter and add 
a tablespoonful of rice flour and one and one-half teaspoonfuls of 
softened butter. Heat until well mixed. It should be about as 
thick as cream. Pour a teaspoonful of butter on the reverse side of a 
baking pan slightly greased, and with the back of a spoon spread 
it until it is about four inches in diameter and almost as thin as 
tissue paper. Bake in a moderate oven until brown, and while still 
warm roll around a stick. This proportion will make one dozen. Keep 
in a covered tin to keep crisp. 



SCOTCH SHORTBREAD. 

Scotch shortbread is considered a great delicacy in England and 
Canada. Two cupfuls of butter, one cupful of sugar. Four cupfuls 
of flour. White of one egg beaten stiff. Stir the butter to a creamy 
lightness, then put in the sugar and stir for five minutes, then the 
egg, and stir well. Now put in one cup of flour at a time till the 
three cups have been used, then put in on the molding board and 
work in the other cup of flour with the hands. The longer you work 
it the better it is. Take a sheet of paper and put it under your 
cake and roll out to about one-half inch thick, keeping it as square 
as possible ; then lift paper and all into your baking pan and bake 
about fifteen minutes, or until the shade of a good pie crust. Cut 
while hot into three-inch squares. It should break off short and 
crumbly. This is delicious for picnics and luncheons. 



SPANISH T AM ALB. 

The ollowing ingredients are for two dozen tamales. Three dozen 
ears 01 corn. One chicken, two dozen chili peppers, one quart of 
olives, ,wo pounds of raisins,' two cupfuls of good fresh lard, and 
salt to season. Scrape the corn from the cob, mix with the chicken 
minced moderately fine, and then add the other ingredients. Divide 
into tv> j dozen small portions, and tie up in the husks. Steam or boil 
until thoroughly done. This is a genuine Spanish made tamale. 



FAN FAN. 

Cook half a cupful of rice in a pint of milk until soft. Stir in a 
heaping tablespoonful of sugar and one well-beaten egg, and remove 
at once from the fire. Mix in a half cupful of assorted candied fruits, 
cherries, apricots, or pineapple, and turn into a shallow pan to cool. 
When firm cut into strips about an inch and a half wide and three 
inches long. Dip in eggs and cracker crumbs and brown lightly on 
both sides in butter. Drain, dust with powdered sugar and serve 
hot. 

DUTCH OMELET. 

Break eight eggs into a basin, season with pepper and salt, add 
two ounces of butter cut small, beat these well together, make an 
ounce of butter hot in a frying-pan, put the eggs in, continue to 
stir it, drawing it away from the sides, that it may be evenly done, 
shake it now and then to free from the pan ; when the under side 
is a little browned, turn the omelet into a dish and serve. This must 
be r» ne over a moderate fire. 



I 
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